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?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