Chicken Biscuit Casserole

Yields:	4-6 servings
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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 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.

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Everyone loves it..I made a few additions: 1 can of sliced water chestnuts and 1/2 C of slivered almonds about 15 min before baking ends.

Reviewed by willa