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Biscuit Topped Deep Dish Chicken Bake




Source of Recipe


CD Kitchen


Recipe Introduction


6 servings


List of Ingredients




1 tablespoon Butter Flavor CRISCO
1-1/2 cups fresh green beans
2 medium carrots, cut into julienne strips
1 medium onion, chopped
1/2 cup thinly sliced celery
1/2 cup water
1/4 cup all-purpose flour
1 tablespoon snipped fresh parsley OR 1 teaspoon dried
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1-1/2 teaspoons instant chicken bouillon granules
2 cups cut-up cooked chicken or turkey

Biscuits:
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon snipped fresh parsley OR 1 teaspoon dried
2 tablespoons Butter Flavor CRISCO
1/2 cup milk


Recipe



Heat oven to 375°F. Grease 2 quart casserole.
Melt 1 tablespoon Butter Flavor Crisco in large saucepan. Add green beans,
carrots, onions and celery. Cook and stir on medium heat until onion is
tender.
Add 1/2 cup water. Heat to boiling. Reduce heat. Cover. Simmer about 12
minutes or until carrots are tender.
Stir in 1/4 cup flour, 1 tablespoon parsley, poultry seasoning, 1/4 teaspoon
salt and pepper. Stir in 2 cups milk and bouillon granules. Cook and stir on
medium heat until mixture thickens and comes to boil. Remove from heat. Stir
in chicken. Pour into casserole.
For biscuits, combine 1 cup flour, baking powder, 1/4 teaspoon salt and 1
tablespoon parsley in small bowl. Cut in Butter Flavor Crisco using pastry
blender
or 2 knives until coarse crumbs form. Stir in 1/2 cup milk. Drop by
spoonfuls on top of casserole to form 8 biscuits.
Bake at 375°F for 35 to 40 minutes or until bubbly and biscuits are browned.