Broccoli Cheddar Biscuit Chicken Casserole

Ingredients

• 1 recipe homemade buttermilk biscuits OR canned
• 4 tablespoons unsalted butter
• 1 large yellow onion finely diced (about 1 cup)
• 4 teaspoons garlic minced
• ⅓ cup 42 g all-purpose flour
• 2 cups 480 g chicken broth
• 2 cups 490 g whole milk, room temperature
• 4 cups 364 g broccoli florets
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne more or less to taste
• 2 cups cup 140 g large rotisserie chicken, finely shredded
• 2 1/2 cups 226 g sharp cheddar cheese, shredded

Garlic Butter

• 4 tablespoons butter melted
• 1 teaspoon kosher salt
• 2 teaspoons garlic minced
• 1 tablespoon fresh parsley minced

Instructions

1. Preheat the oven to 375°F & Lightly butter a 13×9 baking dish
2. In a large skillet over medium heat, add the butter and heat until the butter is melted
3. Once melted, add in your chopped onion and cook until translucent (about 8 minutes). Add in the fresh garlic and cook for 1 additional minute.
4. Sprinkle in flour and whisk together until lightly browned ( roughly about 1 minute).
5. Slowly pour in the chicken broth and milk, whisking constantly, until no flour lumps remain.
6. Add the broccoli, salt, pepper, and cayenne. Bring the mixture to a simmer, and cook uncovered, stirring occasionally, for 12-15 minutes, or until the broccoli is tender.
7. While the broccoli is cooking, open up your can of biscuits
8. After the broccoli is tender, add the chicken and shredded cheese. Stir until the cheese has melted.
9. Remove from heat and transfer the mixture to the prepared baking dish.
10. Take out 6 biscuits from the can and dd them to the top of the casserole.
11. Bake for 15 minutes, or until the biscuits are golden brown.
12. While the casserole is baking, make the garlic butter that is going to top your biscuits. In a small bowl, combine the melted butter, salt, garlic, and parsley.
13. once you take the casserole out of your oven, brush the tops of the biscuits with the garlic butter.
14. ENJOY!