Chicken Biscuit Casserole

Serves: 6
Total Calories: 513


3 cups chicken, cooked, 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 cloves garlic, sliced
1 (8-ounce) can peas
1 cup peas, canned, fresh, or frozen
6 tablespoons flour
1/3 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.

Nutritional Facts:

Serves: 6
Total Calories: 513
Calories from Fat: 33

This Chicken Biscuit Casserole recipe is from the Freezer Recipes Cookbook. Download this Cookbook today.

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