Ingredients Jump to Instructions ↓

  1. 6 tbsp. butter

  2. 1/2 c. chopped onion

  3. 1/2 c. all-purpose flour

  4. 1 tsp. poultry seasoning

  5. 1/4 tsp. lemon pepper

  6. 3 c. water

  7. 3 tbsp. chicken soup mix

  8. 3 c. cubed, cooked chicken or turkey

  9. 1 (10 oz.) pkg. frozen peas and carrots, tender cooked and drained

  10. 1/4 c. chopped pimento

  11. 1 (6 count) pkg. refrigerated biscuits

Instructions Jump to Ingredients ↑

  1. In saucepan, melt butter. Add butter. Add onion; cook until tender. Stir in flour, parsley, poultry seasoning and lemon pepper. Add water and chicken soup mix; stir to blend well. Cook and stir until thickened and bubbly. Stir in chicken, vegetables and pimento; heat until bubbly.

  2. Divide mixture into 6 individual casseroles. Cut each biscuit into quarters; place 4 pieces of biscuit on top of hot chicken mixture in each casserole. Place on shallow baking pan; bake at 450 degrees for 8 to 10 minutes or until biscuits are lightly browned. Makes 6 servings.


Send feedback