*  Exported from  MasterCook  *

                        Chicken Biscuit Casserole

Recipe By     : Cynthia Ewer's former mother-in-law, Dorothy Swain
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Freezer Meals

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
   1                    biscuits -- (tube or fresh)
   1                    freezer bag -- jumbo

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 cooked.

Serving Ideas : Fruit salad

busted by sooz

                   - - - - - - - - - - - - - - - - - -