Chicken biscuit casserole

 
                         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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