CHICKEN N BISCUITS 1 tbsp. plus 1 tsp. butter 2 c. diced carrots 1/2 c. each diced onion, celery, and quartered mushrooms 3 tbsp. all-purpose flour 1 c. canned chicken broth 1 lb. chicken breasts, skinned and boned, cut into cubes 1 tbsp. fresh chopped parsley 1 tsp. fresh chopped dill 1/8 tsp. white pepper 4 ready-to-bake refrigerator buttermilk flaky biscuits (1 oz. each) In 3-quart saucepan melt butter; add carrots, onion, celery, and mushrooms. Cook over medium heat, stirring frequently until vegetables are softened 2-3 minutes. Sprinkle flour over vegetables and stir quickly to combine. Cook, stirring constantly, for 1 minute. Gradually stir in broth. Add remaining ingredients except biscuits and stir to combine. Reduce heat to low and cook, stirring occasionally, until mixture thickens, about 5 minutes. Preheat oven to 425 degrees. Transfer mixture to 2-quart casserole and bake until carrots are tender-crisp, 10-15 minutes. Arrange biscuits (cut in 1/2) over chicken mixture. Bake until golden, 10-15 minutes. * cooks
Posted on: Sat, 03 Jan 2015 19:16:31 +0000
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