Chicken Biscuit Casserole
Yield
4 servingsPrep
15 minCook
65 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
chicken
cooked and cubed |
|
| 3 | cups |
chicken broth
|
|
| 4 | each |
carrots
1 inch, thick |
|
| 1 | each |
onions
chopped |
|
| 4 | stalks |
celery
sliced 1/2 inch thick |
*
|
| 8 | ounces |
mushrooms
halved |
|
| 2 | each |
garlic cloves
sliced |
|
| 8 | ounces |
green peas
canned |
|
| 3 | tablespoons |
cornstarch
|
|
| ⅓ | cup |
water
cold |
|
| 1 | x |
buttermilk biscuits
(tube or fresh) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
chicken
cooked and cubed |
|
| 7.1E+2 | ml |
chicken broth
|
|
| 4 | each |
carrots
1 inch, thick |
|
| 1 | each |
onions
chopped |
|
| 4 | stalks |
celery
sliced 1/2 inch thick |
*
|
| 231.2 | ml/g |
mushrooms
halved |
|
| 2 | each |
garlic cloves
sliced |
|
| 231.2 | ml/g |
green peas
canned |
|
| 45 | ml |
cornstarch
|
|
| 79 | ml |
water
cold |
|
| 1 | x |
buttermilk biscuits
(tube or fresh) |
*
|
Directions
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 scratc) 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.
