![]() Stir in the cooked chicken and frozen peas. Stir the chicken broth and milk into the pot alternating between the two. Stir in the flour cooking for 2 minutes while stirring continuously. Add the rosemary, black pepper, and poultry seasoning cooking for 1 minute while stirring constantly. Add the onions and celery cooking until softened. Melt the butter over medium low heat in a Dutch Oven or heavy pot.Remove the plastic wrap and cover the dish with aluminum foil and reheat at 350 degrees for about 20-25 minutes or until heated through. Cool completely and cover with several layers of plastic wrap and freeze for up to 2 months. Bake for about 15 minutes or until the biscuits are browned and cooked through.Īfter Baking – prep the casserole and bake as instructed. Remove the casserole from the oven and drop 8 rounded spoonfuls of dough on to the chicken vegetable gravy mixture. Then prepare the biscuit dough according to recipe instructions. Once preheated place the casserole dish in the oven. Remove from the refrigerator 30-40 minutes prior to baking. Wrap the casserole several times with plastic wrap and freeze for up to 2 months. ![]() Prior to Baking – prep the casserole per the instructions up to but not including the biscuit dough. How to prepare Chicken and Biscuits in advance Then transfer to an oven safe dish covered with aluminum foil and reheat at 350 degrees for about 20-25 minutes. ![]()
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