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CHICKEN BISCUIT STEW




Source of Recipe


Jan Taylor


List of Ingredients




1/4 cup margarine or butter
1/3 cup flour
Dash pepper
1 (10-1/2 oz.) can condensed chicken broth
3/4 cup milk
2 cups cubed cooked chicken
1 cup frozen sweet peas
1 cup fresh baby carrots
1/3 cup chopped onion
1 (12 oz.) can Hungry Jack Refrigerated Flaky Biscuits

Recipe



Heat oven to 375*. Melt margarine in 10-inch ovenproof skillet. Stir in flour and pepper; cook 1 minute, stirring constantly, until smooth and bubbly.

Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly. Add chicken, peas, carrots and onion; cook until hot and bubbly.

Separate dough into 10 biscuits. Arrange biscuits over hot chicken mixture in skillet.

Bake at 375* for 20 to 25 minutes or until biscuits are golden brown.

Makes 5 servings.