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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My mother-in-law made this and i had to have the receipe because the whole family loved it! It's a great use for left over chicken. Ingredients:
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 |
1/4 cup corn kernel |
1 (2 ounce) jar pimiento, drained |
1/4 chopped green bell pepper |
Directions:
1. Heat oven to 375 degrees and prepare and bake biscuits according to package.
2. Melt margarine in large, deep skillet or pan.
3. Add celery (and optional green pepper) and stir 1 minute.
4. Stir in flour, bouillon and thyme.
5. Gradually add milk, Cook over medium-high heat until mixture boils and begins to thicken, stirring often.
6. Add peas, chicken, mushroomsand optional corn and pimiento, Heat thoroughly.
7. To serve, split biscuits and Top with mixture.
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