Chicken Casserole with Garlic, Cheese and Onion Biscuits

A brisk winter day calls for a warm-you-to-your-toes comfort food supper. This casserole is like a good old fashioned chicken pot pie. Any leftover chicken or turkey will work in this recipe.

Ingredients:
1/2 cup chopped onion
2 cups frozen peas/carrots/corn
1 can cream of celery soup
1 cup milk
3 cups cooked chopped chicken or turkey
1 tsp pepper

Biscuit:
1-2 tbsps chopped onion
1 cup flour
1/2 tsp salt
1 tsp fresh minced garlic
1/2 tsp garlic powder
1 cup shredded cheese (I used old cheddar)
2 eggs
1/2 cup 10 % cream

Biscuit topping:
1 tbsp butter, melted
1/2 tsp garlic powder

Sauté 1/2 cup chopped onion in a bit of butter until tender, then add the vegetables and cook 2 minutes. Add the soup straight from the can along with 1 cup of milk, stir to combine then add in the chicken and pepper.

Pour into a greased 10" baking dish.

To prepare the biscuits, again sauté onion in a little butter but this time until golden. Combine the flour, salt, garlic, garlic powder, cheese and golden onions.

In another bowl mix the eggs and cream together. Make a well in the center of the dry ingredients and pour the eggs/cream in. Mix just until combined.

Spoon the biscuit batter on top of the casserole and bake at 350F for 35-40 minutes.

As soon as it's ready mix melted butter and garlic powder together and brush over warm biscuits. Broil 1-2 minutes.

Then serve a biscuit or two over warm chicken casserole.

Serves 4