So. About this "casserole"--it was less a casserole and more a soup with topping. But hey, it was tasty!
Chicken & Biscuit "Casserole"
4 cups shredded cooked chicken
1 stick butter
3 cloves minced garlic
1 whole small yellow onion, diced
3 stalks celery, sliced (I didn't have celery, so I used carrots)
2 tablespoons flour
1 can chicken broth
1 can cream of chicken soup
Salt & pepper
2 cups Bisquick mix
1 cup shredded cheddar
⅔ cups milk
Preheat oven to 400F degrees.
Melt half the butter with the garlic in your microwave in 15-second intervals. Place the shredded chicken into a casserole dish.
In a saute pan, melt the remaining butter. Saute celery and onions for approximately 4 minutes.
Lower the heat, add flour, and then chicken broth. Simmer for 2 or 3 minutes.
Take off heat and add cream of chicken soup, add salt and pepper to taste.
Pour over shredded chicken and mix in well.
In a bowl, mix Bisquick mix, milk and shredded cheese. You might need a little more milk--I used about a cup. Drop this by rounded spoonfuls onto the chicken.
Baste the biscuits with the previously-made garlic butter and cook in the oven for 22-25 minutes.
Takes about an hour.