Creamed Chicken and Vegetables

My husband and I love this served over Bergy's Buttery Farm Biscuits. Yum Yum!!

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 2  tablespoons butter or 2  tablespoons margarine
• 1  large onion, chopped
• 2  large carrots, peeled and sliced
• 2  medium idaho potatoes, peeled, and cut into 1/2 inch pieces
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried marjoram
• 1  teaspoon dried rosemary
• 2  garlic cloves, minced
• 1 3⁄4 cups canned chicken broth
• 1 (10 3/4ounce) can  cream of chicken soup
• 1⁄2 cup  whipping cream
• 3  cups  diced  cooked chicken
•  salt and pepper
•  hot cooked  biscuit

Directions

1. In a large saucepan, melt butter over medium heat.
2. Add onions, carrots, potatoes, herbs, and garlic.
3. Saute for 5-10 minutes or until vegetables begin to soften.
4. Add chicken broth; bring to a boil.
5. Cover, reduce heat and simmer until vegetables are tender.
6. Mix together cream of chicken soup and cream; add to vegetables.
7. Add chicken; cook until heated thoroughly, adding more broth if needed to thin.
8. Season with salt and pepper to taste.
9. Serve over hot biscuits.