Comfort Food!!

While certainly not the most healthy recipe....this is definitely mmm-mmm-good comfort food!  It was super easy to make and oh-so tastey.  I roasted my own bird, but you could keep it simple and buy a rotisserie chicken already cooked.  Also, this recipe is a good one to double...make up two pans and bake one, freeze one to bake later.  I didn't take this picture (got it from the website), but this is what the finished product looked like!  Will take my own pictures for future posts.

Chicken, Biscuits 'n' Gravy Casserole
By: Every Day with Rachael Ray Staff

4 Servings - Prep 20 min - Cook 25 min

Ingredients:

• One medium to large rotisserie chicken
• 7 tablespoons unsalted butter, plus more for greasing the dish
• 8 ounces white mushrooms, thinly sliced
• 1 medium onion, finely chopped
• 2 celery ribs, finely chopped
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 1 teaspoon fresh lemon juice
• Salt and freshly ground pepper
• 3 garlic cloves, finely chopped
• 2 cups baking mix, such as Bisquick
• 1/2 cup shredded cheddar cheese

Directions:

1. Preheat the oven to 425°. Butter a large casserole dish. Pull the meat off the chicken, shredding it with your fingers or a fork into the baking dish.

2. In a large skillet, melt 3 tablespoons of the butter over high heat. Add the mushrooms, onion and celery and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Lower the heat to medium, sprinkle the flour into the skillet and cook, stirring, for 1 minute. Stir in the chicken broth, bring to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in 1/3 cup of the milk and simmer for 1 minute more. Remove the skillet from the heat, add the lemon juice, and add salt and pepper to taste. Pour the gravy over the chicken in the baking dish.

3. Melt the remaining 4 tablespoons of butter with the garlic.

4. Stir together the baking mix, the remaining 2/3 cup of milk and the cheese. Drop tablespoonfuls of the biscuit mixture on top of the casserole and brush with half of the garlic butter. Bake until the biscuits are golden brown, about 25 minutes, brushing them once or twice with the remaining garlic butter.

Note: I only used about half of the butter to top the biscuits with at the end, and didn't re-brush during baking...they still turned out great!  I used Skim milk which was no problem for this recipe.  Also, I prefer to use cremini mushrooms for a lot of recipes instead of the white/button mushrooms...I like the flavor :-)   Any suggestions!?!