Chicken, Rice And Biscuits - cooking recipe

Ingredients

2 Tbsp. margarine or butter
1 small onion
1 stalk celery
3 c. water
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 oz.) pkg. Birds Eye mixed vegetables, thawed
1 tsp. paprika
1/4 tsp. poultry seasoning
1/4 tsp. dried thyme leaves
2 c. cooked, diced chicken
1 1/2 c. Minute original rice
1 (7 1/2 oz.) pkg. refrigerated buttermilk biscuits

Preparation

Heat oven to 450\u00b0.
Heat margarine in a large saucepan on medium-high heat.
Add onion and celery; cook and stir until tender.
Stir in water, soup, vegetables, paprika, poultry seasoning and thyme.
Cover; boil.
Stir in chicken and rice. Pour into greased 3-quart casserole.
Top with biscuits.
Bake 8 to 10 minutes or until biscuits are golden brown.