Prep 15 mins
Cook 45 mins
Utterly scrumptious!!! I made this for friends we had over for supper. They ranted and raved at the wonderful taste. It's truly an easy, easy recipe to make the the taste is out of this world.
- 1 tablespoon vegetable oil
- 1 cup onion, chopped
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon thyme
- 2 1⁄2 cups skim milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chicken flavor instant bouillon
- 2 cups cooked chicken, chopped
- 1 (16 ounce) bag frozen vegetables
- 2 tablespoons grated parmesan cheese
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 1⁄2 teaspoons baking powder
- 1 tablespoon chopped fresh parsley
- 1⁄8 teaspoon salt
- 1⁄3 cup skim milk
- 3 tablespoons vegetable oil
- Heat oven to 375 degrees For base, heat oil in large saucepan on medium-high heat.
- Add onion.
- Cook and stir until tender.
- Remove from heat.
- Stir in flour, salt, pepper, basil and thyme.
- Add milk, Worcestershire sauce and boullion powder.
- Return to medium-high heat.
- Cook and stir until mixture comes to boil and is thickened.
- Stir in chicken, vegetables and cheese.
- Heat thoroughly, stirring occasionally.
- Pour into 2-quart casserole.
- For biscuits, combine flour, sugar, baking powder, parsley and salt in a medium bowl.
- Add milk and oil.
- Stir with fork until mixture is just moistened.
- Drop dough by well-rounded measuring tablespoonfuls onto the hot chicken mixture to form 8 biscuits.
- Bake at 375 degrees for 35-45 minutes or until chicken mixture is bubbly and biscuits are golden brown.
This was great and easy. The guys are in the field so I made this very quickly, using refrigerated biscuits and took it out to the field. The whole crew said "Make this one again!" I think it would be great with mushrooms too.
This tasted really good. I added celery along with the onions, used fresh thyme instead of dried, and had to leave out the bouillon (didn't have any). The flavor was great; I also used fresh green beans and carrots rather than frozen. There wasn't enough of the biscuit topping, though, and the consistency was thinner than I'd like. I did forget to add the cheese, so that might have something to do with the thinness. Anyway, I will use this recipe again and will probably double the topping, and I'll let it sit for 10 minutes before serving it to see if it thickens up a little.
Very good. Really is easy to put together. It's a keeper.