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Chicken Biscuit Casserole
Nb persons: 6
Yield:
Preparation time: 20 min
Total time:
Source: http://organizedhome.com/recipe-chicken-biscuit-casserole
3 c | chicken, cooked and chopped |
3 c | chicken broth |
4 | carrots, peeled and sliced 1-inch thick |
1 | onion, chopped |
4 | celery stalks, sliced 1/2-inch thick |
8 oz | mushrooms, fresh |
2 | garlic cloves, sliced |
1 tsp | thyme |
1 c | peas, canned or frozen |
3 T | cornstarch |
1/3 c | cold water |
10 | biscuits, uncooked canned |
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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