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Chicken N' Biscuits




Source of Recipe


Ken


Recipe Introduction


This casserole has a colorful medley of vegetables and chunky chicken topped with golden homemade biscuits. It's absolutely wonderful for lunch or dinner.


List of Ingredients




1 Medium Onion, Chopped
2 Teaspoons Vegetable Oil
1/4 Cup All-Purpose Flour
1/2 Teasponn Dried Basil
1/2 Teaspoon Dried Thyme
1/4 Teaspoon Pepper
2 1/2 Cups Skim Milk
1 Tablespoon Worcestershire Sauce
16 Ounces Frozen Mixed Vegetables
2 Cups Cubed Cooked Chicken
2 Tablespoons Grated Parmesan Cheese
BISCUITS:
1 Cup All-Purpose Flour
1 Tablespoon Sugar
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/3 Cup Skim Milk
3 Tablespoons Vegetable Oil
1 Tablespoon Minced Fresh Parsley

Recipe



In a saucepan, saute onion in oil until tender. Stir in flour, basil, thyme and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; boil and stir for 2 minutes. Stir in vegetables, chicken and Parmesan cheese; reduce heat to low. Meanwhile, combine flour, sugar, baking powder and salt in a bowl. Combine milk, oil and parsley; stir into dry ingredients just until combined. Transfer hot chicken mixture to a greased 2-1/2 quart baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 375 degrees for 30 to 40 minutes or until biscuits are lightly browned. Yields 8 servings.