Chicken and Biscuits


3 cups cooked chicken (preroasted chicken from meat counter or use leftovers)

1 (10 3/4-ounce) can condensed chicken broth

1 (10-ounce) package frozen peas

1 cup thinly sliced carrots (from the salad bar)

1 cup thinly sliced mushrooms (from the salad bar)

1/4 cup sliced green onions (from the salad bar)

1 teaspoon fresh or 1/4 teaspoon dried thyme

1/2 cup milk

3 tablespoons all-purpose flour

8 (2-inch) ready-to-eat biscuits


1) Combine chicken, broth, peas, carrots, mushrooms, green onions and thyme

in a large skillet or chicken fryer that holds at least 2 1/2 quarts and is

pretty enough to go to the table. Bring mixture to a boil and cook until

carrots are tender, 1 to 2 minutes.

2) Meanwhile, stir milk into flour in a small bowl and heat biscuits in a

toaster oven, if desired.

3) Stir milk mixture into chicken mixture; bring to a boil and cook 1 minute.

Top with the biscuits and serve.

Copyright, Inc., 2001