Chicken and Biscuits Casserole

• 4 cups Shredded Chicken (I Use One Large Rotisserie Chicken)
• 1 stick Butter, Divided
• 3 cloves Minced Garlic
• 1 whole Small Red Or Yellow Onion, Finely Chopped
• 3 stalks Celery, Medium Sliced
• 2 Tablespoons Flour
• 1 can (14 Oz. Can) Chicken Broth
• 1 can (10.75 Oz. Can) Cream Of Chicken Soup
• 1 pinch Salt And Pepper, to taste
• 2 cups Bisquick Mix
• 1 cup Shredded Cheddar (sharp And/or Mild)
• 23 cups Milk

1. Preheat oven to 400 degrees.
2. Melt half of the butter with minced garlic; saute for 1 minute.
3. Set aside.
4. Place the shredded chicken into a casserole dish.
5. In a saute pan, melt the remaining butter.
6. Saute celery and onions for approximately 4 minutes.
7. Lower the heat, add flour, and then chicken broth.
8. Simmer for 2 or 3 minutes.
9. Take off heat and add cream of chicken soup, add salt and pepper to taste.
10. Pour over shredded chicken and mix in well.
11. In a bowl, mix Bisquick mix, milk and shredded cheese.
12. Drop this by rounded spoonfuls onto the chicken.
13. Baste the biscuits with the previously-made garlic butter and cook in the oven for 22-25 minutes.

chicken, butter, garlic, red, stalks celery, flour, chicken broth, cream of chicken soup, salt, bisquick mix, milk

Taken from tastykitchen.com/recipes/main-courses/chicken-and-biscuits-casserole/ (may not work)