Chicken 'N' Biscuits Casserole
Here is a recipe I make to use up some of the left over Thanksgiving turkey.
Chicken ‘N’ Biscuits Casserole
1C chopped onion
½ C (1stick) margarine
¼ C dry sherry or water
1 - 10 oz. can low sodium chicken broth
1 C all-purpose flour, divided
1 t poultry seasoning
¾ t salt (optional)
2 ½ C chopped cooked chicken breasts
1 - 10 oz. package frozen peas & carrots, thawed
¾ C quick or old fashioned oats (uncooked)
2 t baking powder
½ C skim milk
1 egg white
Heat oven to 425*. Cook onion in 2T margarine over medium-high heat - 3 minutes or until tender. Add combined sherry, broth, ¼ C flour, seasoning and salt. Cook 3 minutes or until thickened. Stir in chicken and vegetables; pour into 2 quart casserole. Combine ¾ C flour, oats and baking powder. Cut in remaining margarine until crumbly. Stir in milk and egg white until moistened. Drop by ¼ cupfulls onto chicken. Bake 38 to 42 minutes or until golden. Makes 6 servings.
This one is from another little pull out (Quaker Oats 1990) from a Woman's Day magazine.
One day at a time ~ never giving up!!
Life may not be the party we hoped for, but while we are here we might as well dance. (From Karen31's post)