 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
The first time you make this recipe, you'll understand how it got its name. Just about as fast as you can open a couple of cans and brown a crust, it's done. It's great year-round, but it's especially suited to the winter months because it comes out of the oven hearty and steaming hot. Ingredients:
3 cups cubed cooked chicken or turkey |
1 can (15 ounces) mixed vegetables, drained or 2 cups frozen mixed vegetables, thawed |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1/4 cup chopped onion |
2 tablespoons king arthur unbleached all-purpose flour |
2 cups chicken broth |
1/4 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
biscuit topping: |
1 cup king arthur unbleached self-rising flour |
1/2 teaspoon pepper or lemon-pepper seasoning |
1 cup buttermilk |
1/2 cup butter, melted |
Directions:
1. In a saucepan, combine chicken, vegetables, soup, onion and flour. Stir in the broth, rosemary and pepper; bring to a boil over medium heat, stirring occasionally. Boil for 1 minute. Pour into an ungreased shallow 2-1/2-qt. baking dish.
2. For topping, combine the flour and pepper in a bowl. Stir in buttermilk and butter just until moistened. Spoon over chicken mixture. Bake at 425° for 25 minutes or until golden brown. Yield: 6 servings.
|
|