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Cheddar Biscuit-Topped Chicken Casserole
with Green Tomato & Collard Greens
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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3 Servings
- Est. 595 Cals/serving
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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.
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.
Get Cooking
fresh
ingredients
Title
-
10 oz Ground Chicken
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1 8-Ounce Package Biscuit Mix
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3 cloves Garlic
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2 stalks Celery
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1 bunch Collard Greens
- 1 Green Tomato
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1 Red Bell Pepper
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1 Yellow Onion
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3 Tbsps Chicken Demi-Glace
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2 oz Cheddar Cheese
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2 tsps Chicken Casserole Spice Blend
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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!
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!
Tips from Home Chefs
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