Chicken Over Biscuits - cooking recipe
Ingredients
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1 can refrigerated biscuit, like pillsbury grands
1/4 cup light margarine
1/4 cup celery, sliced or chopped
3 tablespoons flour
1/2 teaspoon instant chicken bouillon
1/8 teaspoon thyme
2 cups skim milk
1 1/2 cups cubed cooked chicken breasts
1 (8 ounce) can mushroom stems and pieces, drained
1/2 cup frozen peas
optional additions
1/4 cup corn kernel
1 (2 ounce) jar pimiento, drained
1/4 chopped green bell pepper
Preparation
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Heat oven to 375 degrees and prepare and bake biscuits according to package.
Melt margarine in large, deep skillet or pan.
Add celery (and optional green pepper) and stir 1 minute.
Stir in flour, bouillon and thyme.
Gradually add milk, Cook over medium-high heat until mixture boils and begins to thicken, stirring often.
Add peas, chicken, mushroomsand optional corn and pimiento, Heat thoroughly.
To serve, split biscuits and Top with mixture.
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