Chicken and Biscuit Casserole

Ingredients

• 0.5 cup baby carrots chopped
• 2 cups buttermilk baking mix 
• 0.3 cup butter 
• 10 ounce peas drained canned
• 0.5 cup celery chopped
• 4 cups chicken broth 
• 4 cups chicken meat diced cooked
• 2 teaspoons basil dried
• 0.5 cup flour all-purpose
• 2 cloves garlic minced
• 0.5 teaspoon ground pepper black
• 0.7 cup milk 
• 0.5 cup onion chopped
• 1 teaspoon salt 
• 2 teaspoons sugar white

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil
• wax paper

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender.
3. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken.
4. Transfer mixture to the prepared baking dish.
5. In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
6. Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.