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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Got this from a co-worker. Her daughters loved this recipe. I decided to try it on my DS as he was(is) a picky eater. Even he had seconds. Spices can be adjusted to taste. I often leave out the salt. Ingredients:
6 tablespoons butter |
1/2 cup onion, chopped |
7 tablespoons flour |
1 teaspoon salt |
1/4 teaspoon dried rosemary |
1/8 teaspoon pepper |
3 cups chicken broth |
3 cups cooked chicken, cubed |
1 (10 ounce) bag frozen mixed vegetables, cooked |
1 refrigerated buttermilk biscuit |
Directions:
1. Saute the onion in the butter until softened.
2. Add flour, salt, rosemary and pepper. Cook, stirring continously for about 2 minutes.
3. Slowly add in the broth. Continue to cook and stir until thickened and bubbly.
4. Add the chicken and vegetables.
5. Place in casserole dish and top with the biscuits.
6. Bake at 450 for 8 to 10 minutes until the biscuits are browned.
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