Creamy Chicken and Biscuit Casserole

I think this recipe originated on a can of cream of celery soup…but I can’t be sure. You see, I was about 10 when a similar dish, the inspiration for the one I am about to share with you, was set in front of me.

It was the 4^th of July in Okinawa and I had spent the previous two days in the air terminal at Clark Air Force Base (which by the following year was buried by the fury of Mt. Pinatubo) waiting for a flight back home. You see, when we lived in Okinawa, my mother would attempt to stay the summer in the Philippines with my sister and me. Val and I never stayed the entire summer. Between the heat and ajinomoto (that’s msg folks!) laced everything triggering then undiagnosed migraines, there was no way I could make it. Sooo, when it got to that point when everyone realized I wasn’t faking being sick, my dad would hop on a Space A flight from Okinawa to come get us kids.

My dad didn’t usually cook except on holidays when my sister and I were growing up . So, while mom was in the Philippines and he had us on his own, we typically ate spaghetti, or bologna sandwiches, or hotdogs for dinner. Very simple and almost no cook meals. No fancy anything, unless you count “fancy” ketchup, lol! So, when this casserole was set in front of us that 4th of July, my ten year old eyes were quite impressed by this dish full of hand chopped vegetables, chicken…and the fancy touch of sprinkled poppy seeds over the flakey biscuits. I remember absolutely loving it. After re-creating it recently with my own version (21 years later…and I forgot the poppy seeds!), I discovered I still do!

Creamy Chicken and Biscuit Casserole

serves 4-6

Ingredients

• 2 cups cooked chicken or turkey (I picked up a rotisserie chicken from the grocery store)
• 2 cups mirepoix (or dice the following: 1 lg carrot, 1-2 stalks celery, and ½ a large white onion)
• 1 medium zucchini
• 1 cup sliced baby bella mushrooms
• ½ stick butter
• ¼ cup dry white wine
• ¼ chicken stock
• 2 tbsp fresh parsley, chopped
• 1 container (6 oz) flakey biscuit dough
• Salt and pepper to taste
• Flour (optional for thickening assistance)

Directions

1. Heat a large heavy pot or dutch oven over medium high heat.
2. Add butter and allow to melt.
3. As butter is melting, add your mirepoix and cook until vegetables are tender .
4. Add zucchini and mushrooms and the wine and cook until most of the liquid has been absorbed
5. Add broth, parsley, and cooked chicken. Season with salt and pepper. Bring to a simmer
6. Once the broth starts to simmer, add the heavy cream and stir.
7. Continue to cook until the mixture starts to thicken into a creamy consistency. You can whisk in some sprinkled flour to assist.
8. Spoon the vegetable and chicken mixture into a casserole dish. Place unbaked flakey biscuits over top in a single layer.
9. Bake in a pre-heated 400° oven and bake 8-11 minutes (or follow biscuit package directions).
10. Remove from oven when biscuits are golden brown.

Note: This dish fairs okay in the freezer. There is a little texture change in the biscuit, but that’s about all I noticed.