Chicken Biscuit Casserole

3 cups chicken -- cooked and cubed

3 cups chicken broth

4 carrots -- sliced 1" thick

1 onion -- chopped

4 stalks celery -- sliced 1/2" thick

8 ounces mushrooms -- halved

2 garlic cloves -- sliced

1 can peas -- (8 oz.) canned

3 tablespoons cornstarch

1/3 cup cold water

1 biscuits -- (tube or fresh)

1 freezer bag -- jumbo

Bring chicken broth to a boil; add carrots, onions, celery, mushrooms and garli c; simmer 10 minutes. Add cubed chicken meat and peas; simmer 5 minutes more. M ix cornstarch with cold water in measuring cup; add slowly until chicken mixtur e has consistency of gravy. Remove from heat; cool. To freeze: pour into round casserole dish (2-qt capacity). Cover with aluminum foil; flash freeze, then wr ap in jumbo freezer bag. To prepare: thaw casserole before cooking. Place in 40 0-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from "tube" or scratch—my family e njoys their "chicken biscuits" cut with a chicken-shaped cookie cutte r) in slightly-overlapping circles on top of casserole. Return to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are cooked.

Serv ing Ideas : Fruit salad

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