Chicken Biscuit Casserole

* Exported from MasterCook *

Chicken Biscuit Casserole

Recipe By : Cynthia Ewer's former mother-in-law, Dorothy Swain
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Freezer Meals

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

busted by sooz


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