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Chicken Biscuit Casserole |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chicken Biscuit Casserole recipe on the web!!_ cups chicken, cooked, cubed _ cups chicken broth _ carrots, sliced 1" thick _ onion, chopped _ stalks celery, sliced 1/2" thick _ ounces mushrooms, halved _ cloves garlic, sliced _ (8-ounce) can peas _ cup peas, canned, fresh, or frozen _ tablespoons flour ___ cup cold water Biscuit dough, tube or fresh, enough for 10 biscuits 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 flour with cold water in measuring cup until smooth; add slowly to broth mixture until chicken mixture has consistency of gravy. Remove from heat; cool. Pour into 2-quart casserole. Wrap and freeze. Once frozen, transfer to a large freezer bag, label and freeze. To serve, thaw casserole. Bake at 400° F for 25 minutes. Remove from oven and arrange uncooked biscuits on top, slightly overlapping as necessary. Continue baking for 15-20 more minutes or until biscuits are golden brown and casserole is bubby. Mexican Chicken Bake Poppyseed Chicken Chicken Nuggets Chicken Tetrazzini Chicken Pot Pie Chicken Bundles Chicken & Broccoli Lasagna Chicken Wild Rice Casserole Microwave Ginger Chicken Sticky Chicken Chicken Cordon Bleu Apricot Chicken Chicken Biscuit Casserole Tarragon Chicken Chicken Curry Southeast Asian Curry Dish Stovetop Chicken and Dressing Chicken Enchilada Casserole Chicken Cacciatore Chicken Supreme Turkey Curry Pie Chicken-Rice Soup |
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