Ingredients
2 tablespoon butter
1 large sweet onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme leaves
1 teaspoon rubbed sage
1 teaspoon ground black pepper
2 ribs of celery, chopped
1/3 cup flour
2 cans (14.5-ounce each) chicken broth
1 bag of frozen mixed vegetables (16-ounce)
3 cups cooked Riceland Extra Long Grain Rice
2 cups cooked chopped chicken
1 cup chopped fresh parsley
1 can of cream of chicken soup
1 cup sour cream
1 cup Parmesan cheese
1 teaspoon dried basil
1 teaspoon salt
2 teaspoons dried parsley
Nonstick cooking spray
Canned biscuits (12-ounce)
1 stalk of green onions, finely chopped
Preparation
- Heat butter in Dutch oven over medium-high heat until hot. Add onion, garlic, thyme, sage, 1/2 black pepper, and celery. Sautee until onions are tender, approximately 5-7 minutes.
- Add flour; cook and stir 1-2 minutes. Whisk in broth; cook, whisking 4-6 minutes or until sauce boils and thickens.
- Microwave frozen vegetables according to bag instructions and stir in Dutch oven. Add rice, chicken and parsley; cook stirring 2-3 minutes more.
- Preheat oven to bake 425 degrees.
- In a mixing bowl, mix cream of chicken, parmesan, dried basil, salt, 1/2 teaspoon black pepper, and dried parsley until thoroughly mixed. Add to Dutch oven and stir. [Here's a fun tip: At this point, this will make an excellent chicken pot pie soup!]
- Note: this may be prepared one day ahead. Cover and refrigerate. Bring to room temperature before baking.
- Spray 9x13 pan with nonstick cooking spray and pour mixture into pan.
- Cut each biscuit into fourths and place on top of casserole, spacing evenly. Top with green onions.
- Bake in oven for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately. Also tastes excellent the second day.
Happy pot-pie'ing. Post by The Women Bloggers/Riceland blogger Lyndi Fultz of nwaFoodie.