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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

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

VEGETARIAN SPLIT PEA SOUP RECIPE | ALLRECIPES



Vegetarian Split Pea Soup Recipe | Allrecipes image

Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.

Provided by Lura

Categories     Split Pea Soup

Yield 6 servings

Number Of Ingredients 11

¾ cup uncooked orzo pasta
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 ½ cups chopped carrots
1 tablespoon olive oil
1 quart vegetable broth
1 cup dried split peas
1 teaspoon dried thyme
½ teaspoon dried chipotle chile pepper
salt and pepper to taste

Steps:

  • Bring a medium-size pot of salted water to a boil, add orzo and cook until al dente. Drain well.
  • In a large skillet, saute onion, celery, garlic, and carrots in olive oil for 5 minutes.
  • Place vegetables, vegetable broth, peas, thyme, chile pepper, salt and pepper in a pressure cooker. Cover. When pressure cooker reaches full pressure, cook for 10 to 12 minutes. Remove the pressure cooker from the heat. Add cooked orzo and serve.
  • Note: If you would like creamier soup, puree soup in a food processor or blender. Add additional broth to bring the soup to the consistency you desire.

Nutrition Facts : Calories 283.1 calories, CarbohydrateContent 50.7 g, FatContent 3.5 g, FiberContent 11.7 g, ProteinContent 13.4 g, SaturatedFatContent 0.5 g, SodiumContent 341.9 mg, SugarContent 9.3 g

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