| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Margarine or butter |
| 2 |
c |
Chopped celery |
| 1 |
cn |
Condensed cream of chicken soup (10 3/4 oz) |
| 1/2 |
c |
Milk |
| 1/2 |
ts |
Onion powder |
| 1/4 |
ts |
Dried thyme leaves |
| 1/8 |
ts |
Pepper |
| 1 |
pk |
Frozen vegetables (16 oz) (combination of broccoli, cauliflower and carrots), thawed |
| 1 1/2 |
c |
Cooked, cubed chicken |
| 1 |
cn |
Hungry Jack Refrigerated Flaky Biscuits |
INSTRUCTIONS
In large skillet, melt margarine. Add celery and soup over medium-high
heat until crisp-tender. Stir in soup, milk, onion powder, thyme and
pepper; mix well. Stir in vegetables and chicken; heat through. Spoon
into 12x8" baking dish.
Heat oven to 375'F. Separate dough into 10 biscuits. Cut each biscuit
into 4 pieces. Arrange biscuits over hot filling. Bake at 375'F. for
20-25 minutes or until biscuits are golden brown and filling is
bubbly.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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