Cheddar Biscuit-Topped Chicken Casserole with Green Tomato & Collard Greens

Cheddar Biscuit-Topped Chicken Casserole

with Green Tomato & Collard Greens

3 Servings
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Vegetarian
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Carb Conscious
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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
Cheddar Biscuit-Topped Chicken Casserole with Green Tomato & Collard Greens
Title
  • 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
How To: Season to Taste
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Cheddar Biscuit-Topped Chicken Casserole

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:
Finish the filling:
How To: Season to Taste
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:
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