Cheddar Biscuit-Topped Chicken Casserole

with Green Tomato & Collard Greens

3 Servings

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From the Test Kitchen

Get ready for our Southern spin on a down-home comfort classic. For this dish, you’ll create a casserole using traditional aromatics, green tomato and collard greens. But no casserole is complete without a crispy topping! In true Southern fashion, you’ll cover the casserole with a cheesy biscuit dough and bake it to form a buttery, flaky crust with serious flavor. It’s a bona fide winner.

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Nutrition

PER SERVING
Calories

595 Cals (est.)

fresh

ingredients

10 oz Ground Chicken
1 8-Ounce Package Biscuit Mix
3 cloves Garlic
2 stalks Celery
1 bunch Collard Greens
1 Green Tomato
1 Red Bell Pepper
1 Yellow Onion
3 Tbsps Chicken Demi-Glace
2 oz Cheddar Cheese
2 tsps Chicken Casserole Spice Blend

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and mince the garlic. Thinly slice the celery on an angle. Cut out and discard the stems of the collard greens; thinly slice the leaves. Medium dice the green tomato. Cut out and discard the stem, seeds and ribs of the bell pepper; thinly slice the pepper. Peel and thinly slice the onion. Grate the cheese.

2 Cook the chicken:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground chicken and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through. Transfer to a plate and set aside. Wipe out the pan.

3 Make the biscuit batter:

While the chicken cooks, in a medium bowl, combine the biscuit mix and ½ cup of water. Fold in the cheddar cheese and season with salt and pepper. Set aside.

4 Start the filling:

In the same pan used to cook the chicken, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, pepper, celery and all but a pinch of the spice blend; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened and slightly browned.

5 Finish the filling:

Add the garlic, collard greens and green tomato; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the collard greens have wilted and the green tomato has softened. Add the cooked chicken (along with any juices on the plate), chicken demi-glace and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined and slightly reduced. Season with salt and pepper to taste. Remove from heat.

6 Assemble & bake the casserole:

Transfer the filling to a 1-quart (or similar-sized) baking dish. Using a spoon, evenly top the filling with scoops of the biscuit batter, leaving some space in between the scoops. Sprinkle with the remaining spice blend. Place the baking dish on a sheet pan and bake 10 to 12 minutes, or until the biscuits are browned and cooked through. Remove the casserole from the oven. Let stand for at least 2 minutes before serving. Enjoy!