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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I first made this with leftover turkey from thanksgiving. From my Quick Cooking Cookbook We really enjoyed this dish for a quick lunch - I omitted the mushrooms and added a handful of peas and carrots instead - till it looked like it had enough vegetables for our liking Ingredients:
1 3/4 cups fresh mushrooms, sliced |
1/4 cup onion, chopped |
1/4 cup butter, cubed |
1/4 cup celery, chopped |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
1 cup chicken broth |
1 cup milk |
2 cups cooked chicken, cubed |
2 tablespoons diced pimentos |
10 biscuits, in a can |
Directions:
1. Bake the biscuits as directed as you prepare the main dish.
2. Saute mushrooms, onions, and celery in butter until tender.
3. Stir in flour and salt until blended.
4. Gradually add broth and milk bring to a boil; cook and stir for 2 minutes or until thickened.
5. Add chicken and pimientos. reduce heat to simmer, uncovered for 4-6 min until heated through.
6. Serve with the hot biscuits.
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