Chicken Over Biscuits

Name: Chicken Over Biscuits
Ingredients: 1 can refrigerated biscuit, like pillsbury grands; 1/4 cup light margarine; 1/4 cup celery, sliced or chopped; 3 tablespoons flour; 1/2 teaspoon instant chicken bouillon; 1/8 teaspoon thyme; 2 cups skim milk; 1 1/2 cups cubed cooked chicken breasts; 1 (8 ounce) can mushroom stems and pieces, drained; 1/2 cup frozen peas; optional additions; 1/4 cup corn kernel; 1 (2 ounce) jar pimiento, drained; 1/4 chopped green bell pepper

14 ingredients

7 steps

Ingredients

1 can refrigerated biscuit, like pillsbury grands
1/4 cup light margarine
1/4 cup celery, sliced or chopped
3 tablespoons flour
1/2 teaspoon instant chicken bouillon
1/8 teaspoon thyme
2 cups skim milk
1 1/2 cups cubed cooked chicken breasts
1 (8 ounce) can mushroom stems and pieces, drained
1/2 cup frozen peas
optional additions
1/4 cup corn kernel
1 (2 ounce) jar pimiento, drained
1/4 chopped green bell pepper

Directions

1

Heat oven to 375 degrees and prepare and bake biscuits according to package.
2

Melt margarine in large, deep skillet or pan.
3

Add celery (and optional green pepper) and stir 1 minute.
4

Stir in flour, bouillon and thyme.
5

Gradually add milk, Cook over medium-high heat until mixture boils and begins to thicken, stirring often.
6

Add peas, chicken, mushroomsand optional corn and pimiento, Heat thoroughly.
7

To serve, split biscuits and Top with mixture.