Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | CREAMED CHICKEN |
| 1 pack | Frozen peas; 10 ounces |
| 4 ounces | Mushrooms; trimmed and sliced |
| 1 cup | All-purpose flour |
| 2 teaspoons | Baking powder |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 3 tablespoons | Vegetable shortening |
| ½ cup | Milk |
| ⅛ teaspoon | Paprika |
1. Put chicken, peas and mushroom in a 9 or 10" deep-dish pie plate. Stir to mix.
2. Mix flour, baking powder, salt and pepper in a medium bowl. Cut in shortening. Add milk and toss with a fork until just blended. Drop 8 heaping tablespoonfuls on chicken mixture; sprinkle with paprika. Can freeze at this point or bake 350° til thick and bubbly. 2 hours if frozen.
Can use Bisquick instead of flour, baking powder, shortening.
Cal: 471 Pro: 28g Carbs: 49g Fat: 18g Sodium: 848 Recipe by: Woman's Day
Posted to brand-name-recipes by "JoAnne Critten" <mcritten@...> on Mar 27, 1998