1 1/2 c Onions; chopped
1/2 c Celery; chopped
1/2 c Green pepper; chopped
1/2 c Carrots; chopped
1/2 c Peas; Fresh Or Frozen
1/2 c Corn; Fresh Or Frozen
1/2 c Butter or margarine
5 tb Flour
3/4 ts Salt or to taste
1/4 ts Fresh ground pepper
3 Cloves Garlic
3 c Chicken broth
3 c Chicken;, cooked and cubed
2 c Biscuit mix
2/3 c Milk
3/4 c Cheddar cheese; grated
1/8 ts Paprika
Cook onion, celery, green pepper in butter until soft. Blend in flour,
salt, pepper and garlic powder. Add chicken broth, peas, corn and cook over
medium heat, stirring constantly, until mixture is thickened and bubbly.
Combine onion mixture with chicken and pour into a greased 2 qt casserole.
Put in a hot oven 425 to heat while you make the biscuits. Prepare biscuits
mix, using 2/3 cup milk as directed on package. Turn onto a lightly floured
surface and knead a few time. Roll out to an 8″ square; sprinkle with the
cheese. Roll as for jelly roll, sealing the edges. Cut 8 slices 1″ thick.
Place on the hot chicken mixture in casserole and sprinkle with paprika and
bake until the biscuits are lightly browned, about 25 minutes.