Chicken 'N' Biscuits
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Whipped cream cheese||3 Tablespoon|
|Instant chicken broth and seasoning mix||1⁄2 Teaspoon (1/2 packet)|
|Cooked skinned boned chicken||3 Ounce, cut into cubes|
|Frozen whole kernel corn||1⁄2 Cup (8 tbs)|
|Diced bell pepper||1⁄2 Cup (8 tbs) (red or green variety)|
|Crushed red pepper||1 Dash|
|Ready to bake refrigerated buttermilk flaky biscuits||2 Ounce, cut in half horizontally and baked according to package directions (2 pieces, 1 ounce each)|
1. Spray 1-quart saucepan with nonstick cooking spray and heat: add onion and celery and cook over medium-high heat, stirring frequently, until onion is translucent, about 1 minute.
2. In small mixing bowl combine 1/2 cup water, the cream cheese, cornstarch, and broth mix, stirring to dissolve cornstarch: add to onion-celery mixture. Reduce heat to medium and, using a wire whisk, cook, stirring, until mixture thickens slightly, 2 to 3 minutes.
3. Add remaining ingredients except biscuits to onion-celery mixture and cook, stirring frequently, until corn is heated through, about 5 minutes.
4. To serve, arrange biscuit halves on serving platter and top with chicken mixture.