Fri-Chik and Biscuit Casserole

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Fri-Chik and Biscuit Casserole

1/4 cup butter

2 cloves garlic, minced

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrots

1/2 cup all-purpose flour

2 teaspoons white sugar

1 teaspoon salt 1 teaspoon dried basil

1/2 teaspoon ground black pepper

4 cups chicken broth(created with McKays's Chicken Style Seasoning)

1 (15 ounce) can peas, drained

4 cups cubed, cooked Fri-Chik

2 cups buttermilk baking mix

2 teaspoons dried basil

2/3 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium size skillet, melt the butter or margarine over medium

high heat and saute the garlic, onion, celery and carrots. Add the

flour, sugar, salt, 1 teaspoon dried basil, pepper and broth and

bring to a boil. Cook for 1 minute, stirring. Reduce heat. Add the

peas and simmer for 5 minutes, still stirring. Stir in the Fri-Chik,

mix all together, and pour the mixture into a greased 9x13 inch

baking dish.

3. TO MAKE BISCUITS: Combine the biscuit mix and 2 teaspoons dried

basil. Stir in the milk until you have a dough. Divide the dough into

6 to 8 balls. On floured wax paper, use the palm of your hand to

flatten each individual ball of dough into a circular shape.

4. Place these 'discs' of dough on top of your chicken mixture. Bake

uncovered in the preheated oven for 30 minutes. Cover and bake for 10

more minutes. To serve, place biscuit on plate first, then spoon Fri-

Chik mixture on top of biscuit.