Chicken and Biscuit Casserole
2 TBSP Wildtree Roasted Garlic Grapeseed Oil
1 large yellow onion, diced
1 bag Wildtree Cream of Mushroom Soup Base
2 cups chicken broth - Wildtree Chicken Bouillon Soup Base
1 3/4 cups milk
3 cups chicken, cooked, diced
1(16 ounce) bag frozen vegetables
1 bag Wildtree Buttermilk Biscuits
6 TBSP butter, unsalted, melted
Preheat the oven to 425ºF and grease a large casserole dish.
In a large skillet, heat oil over medium-high heat. Add the onion and cook, stirring occasionally, until the onions are translucent. Lower the heat to medium and sprinkle the mushroom soup base into the skillet and cook, stirring, for 1 minute. Whisk in chicken broth and 1 cup milk; bring to a simmer and cook, stirring, until thickened. Stir in chicken and frozen vegetables and transfer the mixture into the prepared casserole dish.
Stir together biscuit mix, the remaining 3/4 cup of milk and melted butter. Drop tablespoonfuls of the biscuit mixture on top of the casserole and bake until the biscuits are golden brown, about 25 minutes.