Biscuit topped chicken casserole

Yield: 4 Servings

Measure 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

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.

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