Chicken and Biscuit Casserole

Ingredients

• ¼ cup butter

• ½ cup chopped onion

• ½ cup chopped celery

• ½ cup chopped baby carrots

• 2 cloves garlic, minced

• ½ cup all-purpose flour

• 2 teaspoons white sugar

• 1 teaspoon salt

• 1 teaspoon dried basil

• ½ teaspoon ground black pepper

• 4 cups chicken broth

• 1 (10 ounce) can peas, drained

• 4 cups diced, cooked chicken meat

Description

I made this 1 other time before and followed the recipe to a T. It was very good and the proportions are very balanced. This time I made sure to cut the celery and carrot pieces smaller than the onion so that they are all done at the same time. I also substituted some half-and-half for the chicken broth (1/4 of the portion) just to give it some richness and color. I added about 3/4 tbsp. of poultry seasoning and a dash of cayenne. I used frozen peas instead of canned and did not bake the biscuits with the casserole. I used frozen buttermilk biscuits and poured the mixture on top. I love the way that the biscuit melts when the sauce is poured on it. This time it came out DIVINE.