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"This is a simple, simple chicken casserole, like a chicken pot pie, kinda, but with a couple of twists, and we're going to top it with Old Bay biscuits!" says Rach. The flavor base of the dish is a combination of bell pepper, celery and onion, a staple in southern cooking, especially Cajun-Creole, that's nicknamed the trinity, she explains. Be sure to sweat it long enough for the veg to soften; the onions also get sweeter and the pepper mellows out. After that, everything comes together really quickly, especially since Rach uses a rotisserie chicken and store-bought tube biscuits.
For more casserole inspiration from Rach, check out her Migas Casserole and Chicken Tinga Casserole.
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 bell pepper, finely chopped
- 2 ribs celery, finely chopped
- 1 onion, finely chopped
- 2 bay leaves
- 1 tablespoon fresh thyme, chopped
- Salt and pepper
- 4 cloves garlic, chopped
- 2 tablespoons flour
- 2 cups chicken bone broth or stock
- 1 cup half 'n' half or cream
- A few dashes hot sauce
- 1 rotisserie chicken, meat removed from skin and bones and pulled (about 4 ½ cups)
- 1 tube store-bought large biscuits
- Old Bay Seasoning (about 2 tablespoons)
Yield
Serves: 6
Preparation
Preheat oven to 375°F, with rack at center.
Heat a deep skillet over medium to medium-high heat with oil, 1 turn of the pan, and butter. Melt butter, then add the peppers, celery, onions, bay and thyme, season with salt and pepper and soften 7 to 8 minutes. Add garlic, stir a minute or 2, add flour, stir a minute, then add stock and half 'n' half or cream and thicken. Add hot sauce to taste and stir in chicken to heat through.
Transfer to a 9 x 13-inch baking dish, remove bay leaves and top the chicken with the biscuits.
Generously top each biscuit with Old Bay and bake until golden, 20 to 25 minutes.