Chicken Biscuit Bake
|Chopped onion||1 Cup (16 tbs)|
|Dried basil leaves||1⁄4 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon|
|Worcestershire sauce||1 Tablespoon|
|Chicken bouillon cube/1 teaspoon chicken flavor bouillon granules||1|
|Chopped cooked chicken||2 Cup (32 tbs)|
|Frozen mixed vegetables||16 Ounce (1 Bag)|
|Grated parmesan cheese||2 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Chopped fresh parsley||1 Tablespoon|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||3 Tablespoon (Crisco Brand)|
Heat oven to 375°F.
For base, heat Crisco® Oil in large saucepan on medium-high heat.
Cook and stir until tender.
Remove from heat.
Stir in flour, salt, pepper, basil and thyme.
Add milk, Worcestershire sauce and bouillon cube.
Return to medium-high heat.
Cook and stir until mixture comes to a boil and is thickened.
Stir in chicken, vegetables and cheese.
Heat thoroughly, stirring occasionally.
Pour into 2 quart casserole.
For biscuits, combine flour, sugar, baking powder, parsley and salt in medium bowl.
Add milk and Crisco® Oil.
Stir with fork until dry ingredients are just moistened.
Drop dough by well-rounded measuring tablespoonfuls onto hot chicken mixture to form 8 biscuits.
Bake at 375°F for 35 to 45 minutes or until chicken mixture is bubbly and biscuits are golden brown.