Chicken-Biscuit Casserole

Summary

Yield
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.