| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Casseroles, Chicken | 8 | Servings | |
INGREDIENTS
| 4 | c | Cooked chicken, cubed |
| 1 1/2 | c | Chicken broth |
| 1 1/2 | c | Frozen peas |
| 4 | Carrots, peeled and cut into | |
| 1/4" slices | ||
| 1 | Condensed cream of mushroom | |
| soup undiluted | ||
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 2 | c | Biscuit/baking mix |
| 1 1/4 | c | Milk |
| 1 | t | Garlic powder |
| 1/2 | t | Celery seed |
| Paprika |
INSTRUCTIONS
In a saucepan, combine chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally. Meanwhile, combine biscuit mix, milk, garlic powder and celery seed (mixture will be thin). Pour hot chicken mixture into eight greased ovenproof 10-ounce custard cups or casseroles. Immediately spoon 1/4 cup of biscuit mixture evenly on top of each. Sprinkle with paprika. Bake, uncovered, at 350 degrees for 30-35 minutes, or until topping is golden brown. NOTES : "I created a new title for my mom's potpie recipe while trying to come up with a clever menu for our Presidents' Day party. An old political slogan came to mind that fits the theme and my main dish just fine! It's chock-full of chicken and vegetables. " -- Mary Beth de Ribeaux, Gaithersburg, Maryland Posted to MM-Recipes Digest by SuenDoug <SuenDoug@aol.com> on May 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 110
Calories From Fat: 35
Total Fat: 3.9g
Cholesterol: 3.1mg
Sodium: 907.6mg
Potassium: 364.4mg
Carbohydrates: 11.8g
Fiber: 2.3g
Sugar: 5.3g
Protein: 6.8g