Chicken-Biscuit Casserole  

Tuesday, March 4, 2008


Thursday, Feb 21, 2008


Summary

Yield
Source

Dorothy Swain

Prep Time20 minutes
recipeschicken

Description

My childrens' grandmother, Dorothy Swain, shared this recipe with me when I was a new bride.

It's a great way to use up cooked chicken leftovers--and is still a favorite in our house.

Freeze before topping with biscuits for a hearty freezer meal.

Ingredients

  • 3 c chicken, cooked and chopped
  • 3 c chicken broth
  • 4 carrots, peeled and sliced 1-inch thick
  • 1 onion, chopped
  • 4 celery stalks, sliced 1/2-inch thick
  • 8 oz mushrooms, fresh
  • 2 garlic cloves, sliced
  • 1 c peas, canned or frozen
  • 3 T cornstarch
  • 1⁄3 c cold water
  • 10 biscuits, uncooked (home-made or canned)

Instructions

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 golden brown.

Notes

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 golden brown.

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