BISCUIT SAUSAGE CASSEROLE RECIPES

CHICKEN AND BISCUIT CASSEROLE RECIPE | ALLRECIPES

Chicken and Biscuit Casserole Recipe | Allrecipes image

A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!

Provided by CVERNSMITH

Categories Dumplings

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

¼ cup butter
2 cloves garlic, minced
½ cup chopped onion
½ cup chopped celery
½ cup chopped baby carrots
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
2 cups buttermilk baking mix
2 teaspoons dried basil
⅔ cup milk

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.

Nutrition Facts : Calories 450.5 calories, CarbohydrateContent 48 g, CholesterolContent 95.8 mg, FatContent 13.2 g, FiberContent 2.7 g, ProteinContent 33.5 g, SaturatedFatContent 6.3 g, SodiumContent 2014.6 mg, SugarContent 7.6 g

SAUSAGE AND EGG CASSEROLE RECIPE: HOW TO MAKE IT

Sausage and Egg Casserole Recipe: How to Make It image

For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. —Gayle Grigg, Phoenix, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 10 servings.

Number Of Ingredients 7

Ingredients

1 pound bulk pork sausage
6 large eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded cheddar cheese

Steps:

In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. , Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.

Nutrition Facts : Calories 271 calories, FatContent 18g fat (7g saturated fat), CholesterolContent 151mg cholesterol, SodiumContent 736mg sodium, CarbohydrateContent 12g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 14g protein.

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