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Chicken and Biscuit Casserole Recipe

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This recipe for Chicken and Biscuit Casserole, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lyle DeJong
Added: Monday, November 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped onion
1/2 c. margarine, divided
1/4 c. dry sherry
1 can (10 1/2 oz.) low sodium chicken broth
1 c. all purpose flour, divided
1 tsp. poultry seasoning
3/4 tsp. salt
2 1/2 c. chopped cooked chicken breasts
1 pkg. (10 oz.) frozen peas and carrots, thawed
Bisquik biscuits to cover casserole

Directions:
Directions:
Heat oven to 425 degrees. Cook onion in 2 T. margarine over medium-high heat until tender. Add combined sherry, broth, 1/4 c. flour, seasoning and salt; cook 3 minutes or until thickened. Stir in chicken and vegetables; pour into a 2 qt. casserole. Drop 1/4 cupfuls of biscuits onto chicken mixture. Bake 35-40 minutes or until golden brown.

 

 

 

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