Chicken & Biscuits

Chicken & Biscuits Ingredients

1-2 Tlbs. Butter
2 cups Diced carrots
½ cup. Each diced: onion, celery, mushrooms
3+ Tbls. Flour
1 cup. Chicken broth (can use powdered)
15 oz. cooked chicken (use canned and also use the broth)
1 Tbls. Chopped parsley (dried, just sprinkle)
1 tsp chopped dill (dried sprinkle liberally)
1/8 tsp pepper & salt
Refrigerator biscuits ( enough to cover top, not touching )

Directions

Melt butter in sauce pan add veggies. Cook until softened. Add flour and stir quickly to combine, stir continuously and cook 1 min., add broth slowly, add the rest of the ingredients except the biscuits. Stir, reduce heat and continue to stir until thick. (happens quickly) Pre heat oven put mixture in 2 qt. casserole, bake until carrots are tender crisp. 10-15 min. Arrange biscuits on top and bake until Golden. Usually 10-15 min.

Notes: This is a recipe that my family adapted from Weight Watchers. So it’s very low calorie buy wonderfully tasty! I don’t even follow any of the measurements any more. It’s very forgiving and easy to adapt to your tastes. So play with it after you try it the first time! We love it and hope you will too!

by Kara in Vancouver, WA

**my variation that I make uses thyme and cream of celery & potato soups. I also for added nutrients use a bag of frozen mixed veggies.**

**For leftovers I store them in a Tupperware microwave safe container, like TupperWave or Vent n Serve for easy reheating**