Leftover Turkey Or Chicken And Biscuits Casserole Recipes

CHICKEN AND BISCUIT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. 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. Transfer mixture to the prepared baking dish.
• 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.
• Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.

LEFTOVER TURKEY OR CHICKEN AND BISCUITS CASSEROLE

Steps:

• In a large pot, bring the chicken stock to a boil. Add the carrots, celery and simmer for about 15 minutes, or until veggies are almost tender. Add the frozen peas and continue to simmer a minute or two more. Remove veggies to a large bowl with a slotted spoon and reserve stock. Add chopped chicken or turkey to the veggies and set aside.
• Now, preheat the oven to 450.
• In a dutch oven, melt the butter. Add the onions and the mushrooms and saute for about seven minutes, or until both onions and mushrooms are soft. Now, slowly pour in the remaining stock, whisking as you pour. Add cream of chicken soup to the liquid and whisk until smooth and heated through, for about five minutes. Add the Italian seasoning, salt and pepper and stir. Pour the sauce over the chicken (or turkey) and veggies and stir until well combined. Pour and spread evenly into a greased 9x13 inch casserole dish.
• Place biscuit rounds on top of the filling and brush the tops of the biscuits with egg wash (just one yolk mixed with a little warm water-this gives the biscuits shine) and prick with a fork.
• Bake for about 20 minutes, or until the biscuits are golden and the chicken mixture is bubbling. Serve hot.

CHICKEN AND BISCUIT CASSEROLE

Steps:

• Set oven to 375 degrees.
• Grease a 2-qt baking dish.
• In a medium saucepan, combine chicken, chicken soup, green beans, mushrooms, cheese and mayo.
• Heat until hot and bubbling.
• Pour the hot mixture into a prepared baking dish.
• Separate biscuits and arrange over the chicken mixture.
• Brush biscuits with melted butter; sprinkle with bread crumbs over the biscuits.
• Bake for 25-30 minutes, or until the bicuits are golden brown, and casserole is bubbly.
• Serve immediately.
• Note frozen veggies are good also, just run under hot water to thaw, then squeeze out excess water before adding to casserole.