Chicken Biscuits 'n' Gravy Casserole

***OH MY WORD!!!!!! This is one of our most favorites!!!!! Super easy and delish! :) ENJOY!

by Racheal RayIngredients:
•One medium to large rotisserie chicken (I used 3 chicken breasts, boiled and shredded them)
•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. (I actually used regular chicken breast seasoned with salt and pepper. I boiled it and shredded it).

2. In a large skillet (I used a large dutch oven), 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. (I mixed the chicken in with the vegetables in a large dutch oven instead of using another dish).

3. Melt the remaining 4 tablespoons of butter with the garlic. (I used spray butter and garlic salt for this part).

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 (this is where I sprayed the biscuits with spray butter and sprinkled them with garlic salt). Bake until the biscuits are golden brown, about 25 minutes, brushing them once or twice with the remaining garlic butter (I sprayed them again once they came out of the oven).