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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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
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:
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