What's for Dinner?: Chicken and Biscuits Casserole

I love when I try a new recipe and my husband takes the first bite, looks at me and says something to the effect of "this can happen again." This is one of those recipes. I found this on The Pioneer Woman's Tasty Kitchen  recipe database, which is pretty similar to All Recipes. It's easy, its sooooo tasty, and it makes enough for leftovers for the next day. And best of all, its husband approved!

Chicken and Biscuits Casserole


Ingredients

• 4 cups shredded chicken 
• 1.5 sticks butter, divided
• 3 garlic cloves, minced
• 1 whole small yellow onion, finely chopped
• 2 tablespoons flour
• 1 can (14oz) low sodium chicken broth
• 1 can low sodium cream of chicken soup
• salt and pepper to taste
• 3 cups Bisquick Mix
• 1.5 cups sharp shredded cheddar cheese
• 1 cup milk

Directions

1. Prepare shredded chicken. This can be done in a number of ways, but I chose the boiling method: Bring a large pot of water to a boil. Add three chicken breasts and boil about 20 minutes or until the center is no longer pink. Be careful not to overcook. Remove from water and pull apart with a fork.
2. Preheat the oven to 400 degrees.
3. In a small saucepan, melt 1 stick of butter with the minced garlic. Saute for 1 minute. Set aside.
4. Place the shredded chicken in a greased casserole dish.
5. In a large saucepan, melt the remaining butter. Saute the onions in the butter over medium-high heat for approximately 4 minutes.
6. Lower the heat and add flour and chicken broth. Simmer for 2-3 minutes.
7. Remove from the heat and add the cream of chicken soup and salt and pepper to taste.
8. Pour the mixture over the shredded chicken and mix well.
9. In a separate bowl, mix the Bisquick, milk, and shredded cheese. Drop by rounded spoonfuls onto the chicken. (Note: depending on the size of your dish, it may not completely cover the mixture. Don't worry, it spreads when it cooks!)
10. Baste the biscuits with the garlic butter and bake for 22-25 minutes.

I hope you like it as much as we did!