Chicken And Biscuit Casserole - cooking recipe

Ingredients

1 stewing chicken (about 3 1/2 lb.), cut up
salt and pepper
3 c. chicken broth
1 1/2 c. chopped celery
1 c. chopped onion
1 c. sliced carrots
1/3 c. butter or margarine
1/2 c. all-purpose flour
1/2 tsp. poultry seasoning
1 1/2 c. milk

Preparation

Wash chicken.
Pat dry with paper toweling.
Sprinkle with salt and pepper.
Place chicken pieces, broth, celery, onions and carrots in a 4-quart Dutch oven.
Cover.
Bring to boiling; reduce heat.
Simmer 45 minutes or until chicken is tender.
Remove chicken.
Cut meat from bones into bite size pieces; set aside. Reserve vegetables and 1 1/2 cups broth.
Remaining broth may be saved for next pot of soup.