Ingredients: |
Ingredients: 1 tablespoon Butter Flavor CRISCO Stick or 1 tablespoon Butter Flavor CRISCO all-vegetable shortening
1 medium onion , chopped
1/2 cup thinly sliced celery
1 16 ounce bag mixed frozen vegetables
1/2 cup water
1/4 cup all-purpose flour
1 teaspoon dried parsley
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
2 teaspoons instant chicken bouillon granules
2 cups cut-up cooked chicken , turkey or ham
Biscuits:
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon snipped fresh parsley OR 1 teaspoon dried
2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening
1/2 cup milk
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Directions: |
Directions:Heat oven to 375°F. Grease 2 quart casserole with Crisco No Stick Cooking Spray. (Note - for easy clean-up, spray up to and include the rim)
For filling, melt shortening in large saucepan. Add onion and celery. Cook and stir on medium heat until onion is tender. Add frozen vegetables and water; bring to a boil. Reduce heat. Cover and simmer about 5 minutes.
Stir in 1/4 cup flour, 1 tablespoon parsley, Italian seasoning, 1/4 teaspoon salt and pepper. Add 2 cups milk and bouillon granules. Cook and stir on medium heat until mixture thickens and comes to boil. Remove from heat. Stir in chicken. Pour into prepared casserole.
For biscuits, combine flour, parsley, baking powder, and salt in small bowl. Cut in Butter Flavor Crisco using pastry blender (or 2 knives) until coarse crumbs form. Add milk. Stir with fork until blended. Drop by spoonfuls on top of casserole to form 8 biscuits.
Bake 35 to 40 minutes or until bubbly and biscuits are browned.
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This recipe for Biscuit Topped Deep Dish Chicken Bake is from