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Chicken and Bisquits Recipe

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

Contributor:  
Contributor:  
Christie Lewis

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. frozen peas and carrots
chopped onion
chopped fresh mushrooms
cup butter
⅓ cup all purpose flour
tsp. salt
tsp. Poultry seasoning
Dash of black pepper
2 cups chicken broth
cup milk
3 cups cooked cubbed, chicken

Directions:
Directions:
Cook peas and carrots per package directions. Drain and set aside. In a saucepan cook onions and mushrooms in butter. Than stir in flour and seasonings. Add chicken broth and milk all at once. Cook and stir until thick and bubbly. Than stir in chicken and vegetables. Once this is heated thoroughly, you can serve over biscuits. Or place chicken mixture into a casserole dish and place uncooked biscuit pieces on top. Take a round biscuit and cut into 4 pieces. Cook in oven until biscuits are cooked.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This recipe came from Cindy Lewis.

 

 

 

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