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6 Tbsp. Butter or Margarine
1/2 Cup Chopped Onion
1/2 Cup All-purpose Flour
2 teas. Watkins Parsley
1 teas. Watkins Poultry Seasoning
1/4 teas. Watkins Lemon Pepper
3 Tbsp. Watkins Chicken Soup Base
3 Cups Cubed, Cooked Chicken or Turkey
1 Package (10 ounces) Frozen Peas and Carrotts, tender-cooked and
drained.
1/4 Cup Chopped Pimento
1 Package Refrigerated Biscuits (6 per package)
In a saucepan, melt butter. Add onion, cook until tender. Stir in flour, Parsley, Poultry Seasoning, Lemon Pepper, water, and Chicken Soup Base; stir to blend well. Cook until thickened and bubbly. Stir in chicken, vegetables, and pimento; heat until bubbly. Divide mixture into 6 individual casseroles. Cut each biscuit into quarters; place 4 pieces of biscuit on top of chicken mixture in each casserole. Place on shallow baking pan; bake at 450 degrees F for 8 to 10 minutes or until biscuits are lightly browned. Makes 6 Servings.
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© Copyright 1999 The Rising Stars Team
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