How To make Chicken Biscuit Casserole
3 cups chicken
cooked and 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 garlic cloves :
sliced
1 can peas (8 oz.) canned
3 tablespoons cornstarch
1/3 cup cold water
1 biscuits :
(tube or fresh)
1 freezer bag -- jumbo
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
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How to make: Chicken and Biscuits Casserole
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Ingredients:
Melted butter
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Milk
Chicken broth
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CHICKEN BISCUIT CASSEROLE (new recipe not in our cookbooks)
1 1/2 CUPS CHOPPED COOKED CHICKEN
1 SMALL CHOPPED ONION (DICED)
2 STALKS CELERY (DICED)
2 MEDIUM CARROTS (DICED)
2 BOILED EGGS (CHOPPED)
4 OZ. JAR CHOPPED PIMENTOS (DRAINED)
1 CAN OF GREEN PEAS (DRAINED)
Preheat a large skillet on medium heat. Add 2 tbsp. butter, onion, celery, carrots (and other fresh or frozenvegetables you desire). Add 1/2 cup chicken stock – cover and cook until vegetables are fork-tender. In a large mixing bowl add chicken, eggs, canned & cooked
vegetables, and pimentos.
FOR HOMEMADE CHICKEN GRAVY:
5 TBSP. SALTED BUTTER
1 CUP HALF & HALF (or ½ cup whole milk with ½ cream)
3 HEAPING TBSP. CORNSTARCH
1 CUP RICH CHICKEN STOCK
In a small bowl whisk together the cornstarch and half
& half. Place butter in a preheated skillet. Add stock
and cream and bring to a boil. Cook until bubbly.
Pour gravy (or soup) over the chicken and vegetables
and mix. Pour chicken mixture into a well-greased casserole
dish.
For Biscuits: Mix together:
2 cups White Lily Self-Rising Flour,
1/4 tsp. McCormick Poultry Seasoning,
1/2 cup Mayonnaise,
1 cup milk.
Drop by tablespoons onto top of casserole.
Bake 45 minutes at 350 degrees.
OPTION: Instead of making homemade gravy heat
2- 10.5 oz. cans CREAM OF CHICKEN SOUP
OPTION: Instead of making homemade biscuits use
canned or frozen biscuits.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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