We gave this moutwatering comfort-food casserole a lovely makeover by using an entire roasted chicken as its centerpiece
1 whole roaster chicken
2 Tbs. olive oil
2 tsp. chopped fresh thyme
1 tsp. ground sage
2 stalks celery, cut into 2" pieces
2 leeks, cut into 2" pieces
2 carrots, cut into 2" pieces
2 medium red onions, sliced
1 cup cherry tomatoes
2 Tbs. butter substitute
1/4 cup flour
1 1/4 cups low-sodium chicken broth
1/2 cup fat-free half-and-half
2 1/4 cups all-purpose baking mix
1/2 cup packed chopped spinach
3 Tbs. grated Parmesan cheese
2/3 cup** buttermilk**
Heat oven to 350°F. Place chicken in roasting pan. Rub oil over skin and sprinkle with thyme and sage. Season with salt and pepper. Roast 1 hr.
Add next 4 ingredients to pan. Roast 30 min., stirring occasionally. Add tomatoes. Roast 15 min. or until chicken temp. is 175°F. Transfer vegetables and chicken to platter. Skim and discard fat from pan drippings.
Place roasting pan on 2 burners over medium heat. Add butter substitute. Cook 30 sec. Sprinkle in flour. Stir 1 min. or until smooth, scraping up brown bits in bottom of pan.
Whisk in broth and half-and-half. Let simmer 5 min. Season with salt and pepper. Remove from heat. Return chicken and vegetables to pan.
Meanwhile, increase oven temp. to 450°F. In bowl, blend baking mix, spinach and Parmesan cheese. Stir in buttermilk just until soft dough forms. On floured surface, knead dough 10 times; roll out to 3/4" thickness. Using 1 1/2" cutter, cut out biscuits, rerolling scraps as needed. Place biscuits on ungreased baking sheet. Bake 8 min. or until golden brown; arrange around chicken.
Active time: 20 min.
Total time: 2 1⁄2 hrs.
Per serving: Cal. *688 *Pro. 55g Carb. *30g *Fiber 2g Sug. 6g
Chol. 159mg Sod. 571mg Total fat: 37g Sat. 11g Trans. 0g
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