Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Cheddar Biscuit-Topped Chicken Casserole

with Green Tomato & Collard Greens

Cheddar Biscuit-Topped Chicken Casserole with Green Tomato & Collard Greens
Makes
3 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 595 calories

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.

Cheddar Biscuit-Topped Chicken Casserole with Green Tomato & Collard Greens ingredients
  • 10 Ounces 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 Tablespoons Chicken Demi-Glace
  • 2 Ounces Cheddar Cheese
  • 2 Teaspoons Chicken Casserole Spice Blend
Prepare the ingredients:
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.

Cook the chicken:
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.

Make the biscuit batter:
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.

Start the filling:
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.

Finish the filling:
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.

Assemble & bake the casserole:
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!

Tips from Home Chefs

Prepare the ingredients:
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.

Cook the chicken:
Make the biscuit batter:
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.

Start the filling:
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!

Assemble & bake the casserole: