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1 Tbsp. margarine
1 c. each thinly sliced carrot
and mushrooms
1/2 c. each diced onion and
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

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