 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
This comforting casserole has a colorful medley of vegetables and chunky chicken topped with golden homemade biscuits, explains Marilyn Minnick of Hillsboro, Indiana. Ingredients:
1 medium onion, chopped |
2 teaspoons canola oil |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
2-1/2 cups fat-free milk |
1 tablespoon worcestershire sauce |
1 package (16 ounces) frozen mixed vegetables |
2 cups cubed cooked chicken |
2 tablespoons grated parmesan cheese |
biscuits: |
1 cup king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/3 cup fat-free milk |
3 tablespoons canola oil |
1 tablespoon minced fresh parsley |
Directions:
1. In a large saucepan, saute onion in oil until tender. Stir in the flour, basil, thyme and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, chicken and cheese; reduce heat to low.
2. Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil and parsley; stir into dry ingredients just until combined.
3. Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture.
4. Bake, uncovered, at 375° for 30-40 minutes or until biscuits are lightly browned. Yield: 8 servings.
|
|