Chicken & Drop Biscuit Casserole with Cremini Mushrooms & Red Pearl Onions

Drop biscuits are an incredible addition to casseroles. Making them is easy: simply scoop (or “drop”) biscuit dough onto the casserole before placing it in the . As the casserole bakes, the biscuits become flaky and golden—but they also soften underneath and soak up the flavors of the filling. Here, those flavors are balanced and delicious: creamy béchamel sauce coats winter mushrooms, and tender chicken. And we’re mixing sage into the buttermilk biscuit batter for an herbaceous, savory kick.

Ingredients 3 Boneless, Skinless Chicken Breasts 1½ Cups Buttermilk Biscuit Mix 6 Ounces Cremini Mushrooms 5 Ounces Purple Top Turnip 2 Carrots 2 Stalks Celery 1 Russet 1 Large Bunch Sage Knick Knacks 3 Tablespoons Chicken Demi-Glace 1 Ounce Red Pearl Onions ½ Cup Heavy Cream ¼ Cup All-Purpose Makes 4 Servings About 690 Calories Per Serving Time: 35 to 45 minutes

For cooking tips & tablet view, visit blueapron.com/recipes/fp38 Recipe #38 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp38 1 2

Poach & shred the chicken: Prepare the ingredients: In a medium pot, combine the chicken breasts, a large pinch of While the chicken cooks, preheat the oven to 450°F. Wash and dry salt and enough water to cover the chicken by 2 inches. Heat the fresh produce. Quarter the mushrooms. Peel the carrots and to on high. Once boiling, reduce the heat to medium and slice into thin rounds. Thinly slice the celery. Peel and large dice the simmer 10 to 12 minutes, or until the chicken is cooked through. turnip. Large dice the potato. Pick the sage leaves off the stems; Carefully transfer to a clean work surface. Using 2 forks, shred the discard the stems and roughly chop the leaves. poached chicken into bite-sized pieces. Set aside. 3 4

Cook the vegetables: Make the béchamel sauce: In a large pot, heat 1 tablespoon of olive oil on medium-high until In the same pot used to cook the vegetables, heat 3 tablespoons hot. Add the mushrooms and cook, stirring occasionally, 4 to of olive oil on medium-high until hot. Add the flour and cook, 6 minutes, or until crispy and browned. Add the carrots, pearl whisking constantly, 30 seconds to 1 minute, or until golden brown. onions, celery, turnip and potato; season with salt and pepper. Whisk in the chicken demi-glace, heavy cream, half the sage Cook, stirring occasionally, 4 to 6 minutes, or until softened. and 2 cups of water; season with salt and pepper to taste. Cook, Transfer to a bowl and set aside. Wipe out the pot. whisking constantly, 3 to 5 minutes, or until slightly thickened.

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Finish the filling: Bake the casserole & serve your dish: Add the cooked vegetables and shredded chicken to the pot While the filling cooks, in a large bowl, combine thebiscuit mix of béchamel sauce; season with salt and pepper to taste. Cook, and remaining sage. Drizzle in ½ cup of cold water and mix until stirring frequently, 3 to 4 minutes, or until thoroughly combined just combined. (Over-mixing will cause the dough to toughen.) and heated through. Transfer to a large, oven-safe dish. Using a spoon, top the baking dish of finished filling with 8 to 10 equal-sized scoops of the biscuit batter, leaving some space between the scoops. Place the baking dish on a sheet pan and bake 10 to 12 minutes, or until the biscuits are golden brown and cooked through. Remove the casserole from the oven and let stand for at least 2 minutes before serving. Enjoy!