Serves: 6
Total Calories: 513
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.
This Chicken Biscuit Casserole recipe is from the Freezer Recipes Cookbook. Download this Cookbook today.
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