Chicken Biscuit Casserole
This is an excellent dish to freeze."This is amazing. I will definitely keep this recipe. Instead of peas, I used corn since my husband and I are not a fan of peas. Thanks for putting this recipe on here!" - JoelleB88
Yield: 8 Ready in 45 minutes
24 people trying soon
Chicken Biscuit Casserole Preparation
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.
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