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Posts: 330
Registered:
February 2004
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Chicken Biscuit Casserole
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Tue, 10 February 2004 20:00
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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)
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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 plastic wrap and then aluminum foil.
To Reheat: Thaw casserole before cooking. Place in 400-degree oven for 25 minutes.
Remove from oven and place uncooked biscuits (either from "tube" or scratch
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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[Updated on: Tue, 10 February 2004 20:00]
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Posts: 213
Registered:
February 2004
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 Re: Chicken Biscuit Casserole
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Wed, 27 April 2005 19:58
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Very bland and the chicken was too dry...maybe try it w/o cooking the chicken at all before baking. Also, the biscuits I used didn't cook evenly. I prefer chicken or turkey pot pie instead.
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Posts: 337
Registered:
February 2004
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) 2 Vote(s)
Re: Chicken Biscuit Casserole