Chicken & Drop Biscuit Casserole with Cremini Mushrooms & Red Pearl Onions

Chicken & Drop Biscuit Casserole

with Cremini Mushrooms & Red Pearl Onions

40 MIN
4 Servings
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From the Test Kitchen

Drop biscuits are a delicious and easy way to take casseroles to the next level. To make them, you’ll just scoop (or “drop”) batter onto the casserole before placing it in the oven. As the casserole bakes, the biscuits turn flaky and golden—but they also soften underneath, soaking up the warming flavors of the filling. Ours is made with tender chicken and winter vegetables, all coated in a creamy béchamel sauce. For an herbaceous touch, we’re also adding fresh sage to the biscuits. (Be sure to stir the biscuit ingredients just until they form a batter, ensuring the perfect, light consistency.)

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Chicken & Drop Biscuit Casserole with Cremini Mushrooms & Red Pearl Onions
Title
time-saving
tips & techniques
Poach & shred the chicken:
1 Poach & shred the chicken:

In a medium pot, combine the chicken, a big pinch of salt and enough water to cover the chicken by 2 inches. Heat to boiling on high. Once boiling, reduce the heat to medium. Simmer 10 to 12 minutes, or until the chicken is cooked through. Transfer to a cutting board. Using 2 forks, carefully shred the poached chicken into bite-sized pieces.

Prepare the ingredients:
2 Prepare the ingredients:

While the chicken poaches, preheat the oven to 450°F. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel the carrots and thinly slice into rounds. Thinly slice the celery crosswise. Medium dice the potato. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves.

Start the filling:
3 Start the filling:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the carrots, pearl onions, celery and potato; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Transfer to a bowl. Wipe out the pot.

Make the béchamel sauce:
4 Make the béchamel sauce:

In the pot used to cook the vegetables, heat 3 tablespoons of olive oil on medium-high until hot. Add the flour. Cook, whisking constantly, 30 seconds to 1 minute, or until golden brown. Whisk in the demi-glace, milk, half the sage and 2 cups of water; season with salt and pepper. Simmer, whisking constantly, 3 to 5 minutes, or until slightly thickened.

Finish the filling:
5 Finish the filling:

Add the cooked vegetables and shredded chicken to the pot of béchamel sauce; season with salt and pepper to taste. Simmer, stirring frequently, 3 to 4 minutes, or until thoroughly combined and heated through. Transfer to a baking dish.

Bake the casserole & serve your dish:
6 Bake the casserole & serve your dish:

While the filling simmers, in a large bowl, combine the biscuit mix, remaining sage and ⅓ cup of cold water; stir until just combined. Using a spoon, top the baking dish of finished filling with 8 to 10 equal-sized scoops of the biscuit batter, leaving some space between the scoops. Place the baking dish on a sheet pan and bake 10 to 12 minutes, or until the biscuits are golden brown and cooked through. Remove from the oven and let stand for at least 2 minutes before serving. Enjoy!

Tips from Home Chefs

Poach & shred the chicken:
1 Poach & shred the chicken:

In a medium pot, combine the chicken, a big pinch of salt and enough water to cover the chicken by 2 inches. Heat to boiling on high. Once boiling, reduce the heat to medium. Simmer 10 to 12 minutes, or until the chicken is cooked through. Transfer to a cutting board. Using 2 forks, carefully shred the poached chicken into bite-sized pieces.

2 Prepare the ingredients:

While the chicken poaches, preheat the oven to 450°F. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel the carrots and thinly slice into rounds. Thinly slice the celery crosswise. Medium dice the potato. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves.

Start the filling:
3 Start the filling:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the carrots, pearl onions, celery and potato; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Transfer to a bowl. Wipe out the pot.

4 Make the béchamel sauce:

In the pot used to cook the vegetables, heat 3 tablespoons of olive oil on medium-high until hot. Add the flour. Cook, whisking constantly, 30 seconds to 1 minute, or until golden brown. Whisk in the demi-glace, milk, half the sage and 2 cups of water; season with salt and pepper. Simmer, whisking constantly, 3 to 5 minutes, or until slightly thickened.

5 Finish the filling:

Add the cooked vegetables and shredded chicken to the pot of béchamel sauce; season with salt and pepper to taste. Simmer, stirring frequently, 3 to 4 minutes, or until thoroughly combined and heated through. Transfer to a baking dish.

6 Bake the casserole & serve your dish:

While the filling simmers, in a large bowl, combine the biscuit mix, remaining sage and ⅓ cup of cold water; stir until just combined. Using a spoon, top the baking dish of finished filling with 8 to 10 equal-sized scoops of the biscuit batter, leaving some space between the scoops. Place the baking dish on a sheet pan and bake 10 to 12 minutes, or until the biscuits are golden brown and cooked through. Remove from the oven and let stand for at least 2 minutes before serving. Enjoy!

Bake the casserole & serve your dish:
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