RECIPE FROM "SANDY'S
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.
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