CHICKEN AND BISCUIT CASSEROLE

This chicken and biscuit casserole is comfort food at its best.

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Creamy gravy with chunks of chicken and pieces of carrot and celery. Then topped with fluffy biscuits - it's a treat that will be requested often.

1/4 cup butter
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
3/4 cup onion, chopped
1/2 cup mushrooms, chopped
3/4 cup potatoes, chopped
1 TBS homemade garlic powder
1 TBS homemade onion powder
1/2 cup frozen peas
1/2 cup all-purpose flour
4 cups water
4 chicken bouillon cubes
4 cups cooked chicken meat, chopped
homemade biscuits

PREHEAT oven to 350 degrees and spray a casserole dish with vegetable oil; set aside.

Heat the butter in a large skillet and add the celery, carrots, onion, mushrooms and potatoes. Season with the garlic and onion powder. Saute until tender.

Add the flour, water and bouillon and bring to a slow boil. Cook and stir for one minute, then reduce heat. Add green beans and chicken. Cook until heated through. Pour mixture into casserole dish.

Top the casserole with biscuits and bake for 30 minutes. Cover and bake another 10 minutes. Spoon mixture into a bowl and top with a biscuit. Serve with a fresh salad topped with my creamy homemade salad dressing.

NOTE
Instead of using the flour, water and chicken bouillon cubes, you may use 2 cans homemade cream of chicken soup and 1/2 cup milk.

You may also purchase refrigerated biscuits for the top, or use Bisquick. Photo courtesy of AllRecipes.