Last night I made Rachael Ray’s Chicken, Biscuits’n’Gravy Casserole for our dinner. Let me just say – it was absolutely delicious! It wasn’t one of her 30-minute meals, but it wasn’t overly time consuming either. It was quite easy to make and tasted fantastic. A great comfort food!!
Here is the recipe:
Chicken, Biscuits’n’Gravy Casserole
Yield: 4 servings
1 medium to large rotisserie chicken
7 tablespoons unsalted butter, plus more for greasing the dish
8 ounces white mushrooms, thinly sliced
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
1 teaspoon fresh lemon juice
Salt and freshly ground pepper
3 garlic cloves, finely chopped
2 cups baking mix, such as Bisquick
1/2 cup shredded Cheddar cheese
1. Preheat the oven to 425 degrees F. Butter a large casserole dish. Pull the meat off the chicken, shredding it with your fingers or a fork into the baking dish.
2. In a large skillet, melt 3 tablespoons of the butter over high heat. Add the mushrooms, onion and celery and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Lower the heat to medium, sprinkle the flour into the skillet and cook, stirring, for 1 minute. Stir in the chicken broth, bring to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in 1/3 cup of the milk and simmer for 1 minute more. Remove the skillet from the heat, add the lemon juice, and add salt and pepper to taste. Pour the gravy over the chicken in the baking dish.
3. Melt the remaining 4 tablespoons of butter with the garlic.
4. Stir together the baking mix, the remaining 2/3 cup of milk and the cheese. Drop tablespoonfuls of the biscuit mixture on top of the casserole and brush with half of the garlic butter. Bake until the biscuits are golden brown, about 25 minutes, brushing them once or twice with the remaining garlic butter.
We didn’t have a rotisserie chicken, so I just prepared some thinly sliced chicken breasts, cut those and used that instead.
I really don’t like celery (understatement), so I skipped that. I also skipped the lemon juice.
We didn’t have any mushrooms, so I just sauteed the onion in the butter. Then once I added the flour and chicken broth, I added in about half a can of cream of mushroom soup. Then I added a bit more broth and the milk to get the gravy to the desired consistency. Add garlic powder, salt and pepper to the gravy.
I used a 9×13 baking dish and found that I had just a bit too much biscuit mix. I made a couple of extra biscuits and squeezed them into the dish, but next time I’ll just leave them off because they soaked up some of the gravy. (I used a scoop to put biscuits on top)
We really enjoyed this dish. I’m sure I’ll make it again soon. YUM!!