Saturday, March 13, 2010
Chicken Biscuit Casserole - Freezer Meal
This was pretty good. I thought it needed to be "saucier" but a good casserole. Freezes well.
3 cups chicken, cooked and chopped
3 cups chicken broth
4 carrots, peeled and sliced 1-inch thick
1 onion, chopped
4 celery stalks, sliced 1/2-inch thick
2 garlic cloves, sliced
1 cup peas, canned or frozen
3 TBSP cornstarch
1/3 cup cold water
10 biscuits, uncooked (homemade or canned)
Bring chicken broth to a boil; add carrots, onions, celery and garlic and simmer for 10 minutes. Add chicken and peas; simmer 5 minutes more. Mix cornstarch with cold water; add slowly until chicken mixture has the consistency of gravy. Remove from heat; cool.
Put mixture into a ziploc bag and freeze.
To prepare: Thaw casserole. Bake in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits on top of casserole. Bake for 20-25 minutes more, until mixture is bubbling and biscuits are golden brown.