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DEEP DISH CHICKEN-DUMPLING 1 Tbsp. margarine 1 c. each thinly sliced carrot and mushrooms 1/2 c. each diced onion and celery 1 Tbsp. plus 1 tsp. all-purpose flour 2 packets instant chicken broth and season mix 1 1/3 c. water 8 oz. skinned and boned cooked chicken, diced 1/8 tsp. each poultry seasoning and pepper 2 (10 oz. each) flaky buttermilk biscuits, cut in 6 wedges Preheat oven to 375 degrees. Spray with nonstick cooking spray, 2 (1 3/4 cup) baking dishes; set aside. In 1 quart saucepan, heat margarine until bubbly and hot. Add vegetables, stirring to coat with margarine. Cover pan and cook until tender. Sprinkle vegetables with flour, broth mix and stir quickly to mix. Cook uncovered 1 minute. Slowly stir in water, bring to boil, stirring constantly. Reduce heat; cook until mixture thickens. Add chicken and seasonings; mix well. Pour in dishes. Top with biscuit wedges. Brown and serve. Makes 2 servings; 4 proteins, 1 bread, 3 vegetables and 1 1/2 fats. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |