Chicken & Cheddar Biscuit Casserole

• 1/3 cup butter, cubed
• 1 large onion, chopped
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 2 garlic cloves, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups chicken broth or stock
• 5 cups cubed cooked chicken
• 3 cups biscuit/baking mix
• 3/4 cup 2% milk
• 1 cup shredded cheddar cheese
• 1 cup roasted sweet red peppers, drained and chopped

1. Preheat oven to 425u0b0. In a 6-qt. stockpot, heat butter over medium-high heat. Add onion, celery and carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 1 minute longer. Stir in flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir over medium heat 4-6 minutes or until thickened. Add chicken.
2. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 20 minutes. Meanwhile, in a large bowl, combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll dough into a 12x8-in. rectangle. Sprinkle with cheese and peppers. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 1-in.-thick slices. Place on top of hot chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.
3. Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425u0b0. Bake casserole, covered, 40 minutes or until heated through and a thermometer inserted in center reads 165u0b0.

butter, onion, celery, carrots, garlic, allpurpose, salt, pepper, chicken broth, chicken, biscuitbaking mix, milk, cheddar cheese, sweet red peppers

Taken from www.tasteofhome.com/recipes/chicken-cheddar-biscuit-casserole/ (may not work)