Poultry: Chicken Biscuit Casserole
Source of Recipe
The Tightwad Times
List of 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
10 biscuits -- (tube or fresh)
1 freezer bag -- jumbo
Recipe
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.
FYI-
(I do a lot of recipes in the crockpot-I freeze in containers the same
shape as my crockpots-I have about 4 assorted, not counting my nesco
roaster-and put the frozen meal directly into the crockpot)
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