1 tbsp. butter or margarine
1 cup chopped celery (I would bring this down to 1/2 cup - it was too much celery for our liking)
1 can cream of chicken or 98% fat free cream of chicken soup
1/2 cup milk
1/2 tsp. onion powder
1/4 tsp. dried thyme leaves
1/8 tsp. pepper
1 bag frozen vegetables (broccoli, cauliflower, carrots)
1-1/2 cup cooked, cubed chicken
1 (10 oz) can Hungry Jack refrigerated flaky biscuits
Preheat oven to 375 degrees. In a large skillet, melt the butter. Add celery and stir over med-high heat until crisp tender. Stir in soup,milk, onion powder, thyme, and pepper. Mix well. Stir in thawed vegetables and chicken. Heat through. Spoon into 12 x 8 baking dish. Top with biscuits, cut into quarters. Place in preheated oven for 20-25 minutes or until biscuits are golden brown and filing is bubbly.
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