Ingredients for Chicken Biscuits N Gravy Casserole From Rachael Ray
- Rotisserie Cooked Chicken
- Unsalted Butter
- White Mushrooms
- 1/2 cup chopped onion
- Celery Ribs
- All Purpose Flour
- 2 cups chicken broth
- 2/3 cup milk + 1/3 cup milk = 1 cup milk total
- Fresh Lemon Juice
- Salt & Freshly Ground Black Pepper
- Garlic Cloves
- Baking Mix
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How to Make Chicken Biscuits N Gravy Casserole From Rachael Ray
- Preheat oven to 425°F (220°C). Grease a 9x13 inch casserole dish.
- Cook 1.5 lbs boneless, skinless chicken breasts until cooked through. Shred chicken and set aside.
- In a large skillet, melt 3 tablespoons butter over medium-high heat. Add 1 cup sliced mushrooms, 1/2 cup chopped onion, and 1/2 cup chopped celery. Cook until softened and lightly browned, about 6-8 minutes.
- Reduce heat to medium-low. Whisk in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 2 cups chicken broth until smooth and thickened, about 2-3 minutes.
- Stir in 1/3 cup milk and 1 tablespoon lemon juice. Season with salt and pepper to taste.
- Pour gravy over shredded chicken in the prepared casserole dish.
- In a separate bowl, melt 4 tablespoons butter with 2 cloves minced garlic.
- In a large bowl, whisk together 2 cups biscuit baking mix, 2/3 cup milk, and 1 cup shredded cheddar cheese.
- Drop spoonfuls of biscuit mixture over the chicken and gravy.
- Brush biscuits with half of the garlic butter.
- Bake for 25-30 minutes, or until biscuits are golden brown and cooked through, brushing with remaining garlic butter halfway through.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
31g
Fat
89g
Carbs
13g
