Recipe Station

Here's everything you need for this hearty casserole. This recipe makes four servings and requires between 35 and 45 minutes total cooking time.

Let's Get Started… 

Ingredients To Gather:

• 4 Boneless, Skinless Chicken Breasts
• 1⅓ Cups Buttermilk Biscuit Mix
• ¾ Cup Milk
• 6 Ounces Cremini Mushrooms
• 2 Carrots
• 2 Stalks Celery
• 1 Ounce Red Pearl Onions
• ¾ Pound Russet Potato
• 1 Large Bunch Sage
• 3 Tablespoons Chicken Demi-Glace
• ¼ Cup All-Purpose Flour

Directions To Follow:

• Poach & Shred The Chicken:
  In a medium pot, combine the chicken, a big pinch of salt and enough water to cover the chicken by 2 inches. Heat to boiling on high. Once boiling, reduce the heat to medium. Simmer 10 to 12 minutes, or until the chicken is cooked through. Transfer to a cutting board. Using 2 forks, carefully shred the poached chicken into bite-sized pieces.
• Prepare The ingredients:
  While the chicken poaches, preheat the oven to 450°F. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel the carrots and thinly slice into rounds. Thinly slice the celery crosswise. Medium dice the potato. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves.

Next, start the filling. To do this, start by heating 1 tbsp. of olive oil over medium high heat. When it's hot, add the mushrooms and then cook for between 4 and 6 minutes or until browned, stirring occasionally. Next, add the carrots, pearl onions, celery and potato, and then season with salt and pepper. Cook for between 4 and 6 minutes or until soft, stirring occasionally. Transfer to a bowl and then wipe out the pot in preparation for the next step.

Now you'll make the bechamel sauce. Using the same pot you did to cook the vegetables, heat 3 tbsp. of olive oil on medium high. Then, add the flour and cook for between 30 seconds and 1 minute or until brown, whisking constantly. Add the milk, demi-glace, 2 cups of water and half of the sage, whisking to blend it in and then seasoning with salt and pepper. Simmer for between 3 and 5 minutes or until slightly thick, whisking the entire time.

Now you'll finish the filling. Add the cooked vegetables and the shredded chicken to the bechamel sauce, and then season to taste with salt and pepper. Simmer for between 3 and 4 minutes, stirring frequently, cooking until the mixture is blended well and completely heated. Transfer to a baking dish and then bake. To do this, start by combining the biscuit mix, remaining sage and ⅓ cup of cold water in a large bowl and stirring until just combined. Do this while the filling is simmering. Spoon between 8 and 10 scoops of biscuit batter onto the filling in the baking dish. Leave some space between each scoop. Put the baking dish on a sheet pan and then cook until the biscuits are golden brown, which should take between 10 and 12 minutes. When the casserole is done, remove it from the oven and let it stand for at least 2 minutes before serving.

Finished!

Wow, this casserole sounds so rich and creamy that it's downright decadent. There are plenty of vegetables in this casserole, so it's practically a meal in itself, but it also goes well with soup or maybe a light salad on the side.

Happy Baking & Enjoy!

Article Source: Blue Apron