Biscuit topped chicken casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine |
| ¼ | cup | Flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Ground sage |
| 1 | cup | Water |
| 1 | cup | Milk |
| 1 | Chicken bouillon cube | |
| 2 | cups | Cooked chicken; cut up |
| 10 | ounces | Frozen mixed veg; thawed |
| ½ | cup | Sliced celery |
| ¼ | cup | Chopped onion |
| ¼ | cup | Grated parmesan cheese |
| 1 | tablespoon | Snipped parsley |
| ½ | teaspoon | Paprika |
| 2 | cups | Biscuit mix** |
| ½ | cup | Cold water** |
| **or 1 can refrig biscuits | ||
Directions
Heat margarine over low heat until melted, stir in flour, salt and sage until smooth. Gradually stir in 1 cup water, milk and bouillon cube. Heat to boiling, stirring constantly. Boil and stir until thickened. Stir in chicken, mixed vegetables, celery and onion. Pour mixture into 9x9 pan. If using biscuit mix, make biscuits using **ingredients. Place biscuits on chicken mixture. Mix remaining ingredients and sprinkle over biscuits. Bake at 425 for 10-15 minutes or until biscuits are brown. Source: BC Creative Recipes with Bisquick.