Chicken Biscuit Casserole

• 3 cups chicken cooked and cubed
• 3 cups chicken broth
• 4 each carrots 1 inch, thick
• 1 each onions chopped
• 4 stalks celery sliced 1/2 inch thick
• 8 ounces mushrooms halved
• 2 each garlic cloves sliced
• 8 ounces green peas canned
• 3 tablespoons cornstarch
• 13 cup water cold
• 1 x buttermilk biscuits (tube or fresh)

1. Bring chicken broth to a boil; add carrots, onions, celery, mushrooms and garlic; simmer 10 minutes.
2. Add cubed chicken meat and peas; simmer 5 minutes more.
3. Mix cornstarch with cold water in measuring cup; add slowly until chicken mixture has consistency of gravy.
4. Remove from heat; cool.
5. To freeze: pour into round casserole dish (2-qt capacity).
6. Cover with aluminum foil; flash freeze, then wrap in jumbo freezer bag.
7. To prepare: thaw casserole before cooking.
8. Place in 400-degree oven for 25 minutes.
9. Remove from oven and place uncooked biscuits (either from tube or scratc) in slightly-overlapping circles on top of casserole.
10. Return to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are cooked.

chicken, chicken broth, carrots, onions, stalks celery, mushrooms, garlic, green peas, cornstarch, water cold, buttermilk

Taken from recipeland.com/recipe/v/chicken-biscuit-casserole-37023 (may not work)