| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
Bisquick, Chicken, Main dishes |
4 |
Servings |
INGREDIENTS
| 4 |
c |
CREAMED CHICKEN |
| 1 |
pk |
Frozen peas; 10 ounces |
| 4 |
oz |
Mushrooms; trimmed and sliced |
| 1 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3 |
tb |
Vegetable shortening |
| 1/2 |
c |
Milk |
| 1/8 |
ts |
Paprika |
INSTRUCTIONS
1. Put chicken, peas and mushroom in a 9 or 10" deep-dish pie plate. Stir
to mix.
2. Mix flour, baking powder, salt and pepper in a medium bowl. Cut in
shortening. Add milk and toss with a fork until just blended. Drop 8
heaping tablespoonfuls on chicken mixture; sprinkle with paprika. Can
freeze at this point or bake 350° til thick and bubbly. 2 hours if frozen.
Can use Bisquick instead of flour, baking powder, shortening.
Cal: 471 Pro: 28g Carbs: 49g Fat: 18g Sodium: 848
Recipe by: Woman's Day
Posted to brand-name-recipes by "JoAnne Critten" <mcritten@wanweb.net> on
Mar 27, 1998
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