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
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 12×8″ 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
Yields
6 Servings
