Recipe Casseroles Chicken Biscuit Casserole
 

Chicken Biscuit Casserole Hot

A recipe for Chicken Biscuit Casserole. Follow the simple recipe instructions for Chicken Biscuit Casserole shared by other home cooking experts.



Ingredients

3 cups chicken, cooked and cubed

3 cups chicken broth

4 carrots, sliced 1 inch 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 Tbs. cornstarch

1/3 cup cold water

1 biscuits, (tube or fresh)

1 freezer bag, jumbo


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 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.

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Overall rating: 
 
4.0
Tasty:
 
4.0
Easy:
 
4.0
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Reviewed by Erin
January 20, 2011
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0 of 0 people found the following review helpful

Made this last night and it was VERY tasty. Only a couple of notes. It took far more water/cornstarch to thicken than listed here. Also, a 2-qt casserole dish was far too small for the amount of filling made. I'd move up a size to prevent making a mess of the stove when the mixture starts boiling.

 
 

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