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Chicken Biscuit Casserole

Yields:4-6 servings
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Recipe Cooking TimePreparation15 minutes
Cooking65 minutes
Ready In80 minutes
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Ingredients

3 cups chicken cooked and cubed
3 cups chicken broth
4 each carrots 1 inch, thick
1 each onion 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
1/3 cup water cold
1 x 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.

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willa

Member Review

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Beefy Rice Casserole

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.