Chicken, Biscuits, and Gravy Casserole
From Every Day with Rachael Ray
Has Kim tried this? No
One medium to large rotisserie chicken
7 tbsp unsalted butter, plus more for greasing the dish
8 oz white mushrooms, thinly sliced
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 tbsp all-purpose flour
1 c chicken broth
1 c milk
1 tsp fresh lemon juice
Salt and pepper
3 garlic cloves, finely chopped
2 c baking mix, such as Bisquick
1/2 c shredded cheddar cheese
1. Preheat the oven to 425 degrees. 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 tbsp of the butter over high heat. Add the mushrooms, onion, and celery and cook, stirring occasionally, utnil 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 c of the milk and simmer for 1 minute more. Remove skillet from 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 tbsp of butter with the garlic.
4. Stir together the baking mix, remaining 2/3 c milk, and the cheese. Drop tablespoonfuls of the biscuit mixture on top of the casserole and brush with half of the garlic butter mixture. Bake until the biscuits are golden brown, about 25 minutes, brushing them once or twice with garlic butter.