Ingredients
- 1 onion (chopped)
- 1 biscuits
- 1 freezer bag (jumbo)
- 425 gr chicken (cooked)
- 700 ml chicken broth
- 80 gr mushrooms (halved)
- 80 ml water (cold)
- 24 gr cornstarch
- 4 slices carrots (sliced)
- 4 slices stalks celery (sliced)
- 2 slices garlic (cloves sliced)
- 1 package peas
Bring chicken broth to a boil; add carrots, onions, celery, mushrooms and garli c; simmer 10 minutes. Add cubed chicken meat and peas; simmer 5 minutes more. M ix cornstarch with cold water in measuring cup; add slowly until chicken mixtur e 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 wr ap in jumbo freezer bag. To prepare: thaw casserole before cooking. Place in 40 0-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from "tube" or scratch�my family e njoys their "chicken biscuits" cut with a chicken-shaped cookie cutte r) 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 cooked.
Serv ing Ideas : Fruit salad busted by sooz
