Chicken Biscuit Casserole
Chicken Biscuit Casserole, a casseroles recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Chicken Biscuit Casserole
Ingredients
- 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
Method
- 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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