Chicken Biscuit Casserole

8 Servings
100% would make this recipe for Chicken Biscuit Casserole again.

This is an excellent dish to freeze.

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Chicken Biscuit Casserole Ingredients

3 cups chicken -- cooked and cubed	2 garlic cloves -- sliced
3 cups chicken broth	1 can peas -- (8 oz.) canned
4 carrots -- sliced 1" thick	3 tablespoon cornstarch
1 onion -- chopped	1/3 cup cold water
4 stalks celery -- sliced 1/2" thick	10 biscuits -- (tube or fresh)
8 ounces mushrooms -- halved	1 freezer bag -- jumbo

Instructions for Chicken Biscuit Casserole

Bring chicken broth to a boil; add carrots, onions, celery, mushrooms and garlic; simmer 10 minutes. Add cubed chicken meat and peas; simmer 5 minutes more. Mix cornstarch with cold water in measuring cup; add slowly until chicken mixture 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 wrap in jumbo freezer bag.

To prepare: thaw casserole before cooking. Place in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from "tube" or scratch--my family enjoys their "chicken biscuits" cut with a chicken-shaped cookie cutter) 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 golden brown.

Main Ingredient: ChickenCuisine: American

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