Chicken Biscuit Casserole Recipe
Servings: 6
Ingredients
- 3 c. cooked chicken cubed
- 3 c. chicken broth
- 4 x carrots sliced 1" thick
- 1 x onion minced
- 4 stalk celery sliced 1/2" thick
- 8 ounce mushrooms halved
- 2 x garlic cloves sliced
- 8 ounce canned peas 1 can
- 3 Tbsp. cornstarch
- 1/3 c. cool water
- 7 1/2 ounce canned biscuits (tube or possibly fresh) 10 biscuits 1 jumbo freezer bag
Directions
- Bring chicken broth to a boil; add in carrots, onions, celery, mushrooms and garlic; simmer 10 min.
- Add in cubed chicken meat and peas; simmer 5 min more.
- Mix cornstarch with cool water in measuring c.; add in slowly till chicken mix has consistency of gravy.
- Remove from heat; cold.
- To freeze: pour into round casserole dish (2-quart 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 min. Remove from oven and place uncooked biscuits (either from "tube" or possibly 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 min more, till mix is bubbling and biscuits are golden.
- If recipe is divided into 5 servings, each would be 7 WW points
- NOTES : I estimated the number of servings. Linked biscuits to canned Pillsbury Buttermilk biscuits for nutritional analysis.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 6 servings | |
| Calories 402 | |
| Calories from Fat 147 | 37% |
| Total Fat 16.31g | 20% |
| Saturated Fat 4.45g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 650mg | 27% |
| Potassium 645mg | 18% |
| Total Carbs 40.43g | 11% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.76g | 3% |
| Protein 22.85g | 37% |
