Chicken and Biscuits Casserole

 

Name: Chicken and Biscuits Casserole

Active Time: 40 minutes
Total Time: 2 hours
Makes: 8 servings

Ingredients:

• 2 large chicken breasts, about 1 pound 4 oz.
• 3 tablespoons canola oil, divided

• 2 cups diced onion
• 1 1/2 cups diced carrots
• 1 1/2 cups chopped celery

• 3 cloves garlic, minced

• 1 teaspoon salt, divided

• 1/2 teaspoon freshly ground pepper
• 1 1/4 cup all-purpose flour, divided
• 3 cups reduced-sodium chicken broth

• 1 cup frozen peas

• 2 tablespoons chopped mixed fresh herbs, such as sage, parsley, thyme and/or chives, divided
• 1 cup white whole-wheat flour, or whole-wheat flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 egg

• 1 cup buttermilk

You will also need:

• saucepan, oven

Preparation:

• Place chicken breast in a medium saucepan and cover completely with cold tap water. Place over high heat and bring to a simmer. Reduce heat to maintain a gentle simmer and cook, turning in the poaching liquid occasionally until the chicken is no longer pink in the center and cooked through, 15 to 18 minutes, depending on thickness of the meat. Remove the chicken and let cool. Cut chicken into cubes.
• Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
• Heat 2 tablespoons oil in a large saucepan over medium heat.  Add onion, carrots, celery, garlic, 3/4 teaspoon salt and pepper and cook, stirring occasionally until the vegetables are softened and starting to brown, 10 to 12 minutes. Sprinkle 1/4 cup all-purpose flour over the vegetable mixture and stir to coat. Add broth and bring to a boil, stirring often. Stir in the chicken, peas and 1 tablespoon plus 1 teaspoon herbs and return to a simmer, stirring often. Transfer the chicken mixture to the prepared baking dish.
• Whisk the remaining 1 cup all-purpose flour, white-whole wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a medium bowl.  Whisk egg, buttermilk, the remaining 1 tablespoon canola oil and the remaining 2 teaspoons herb mixture in a large bowl. Add the flour mixture into the buttermilk mixture and stir until a shaggy dough forms.  Drop by spoonfuls over the chicken mixture. Transfer to the oven and bake until the biscuits are puffed and golden and the sauce is bubbling, about 25 minutes.

from: healthyseasonalrecipes.com