Biscuit Topped Chicken Casserole

Recipe by caetb
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons butter
  • 3
    tablespoons flour
  • 1 12
  • 2
    cups cooked chicken, diced
  • 1
    cup frozen peas, thawed and drained
  • 2
    medium carrots, sliced and cooked
  • 14
    cup chopped onion
  • 1
    teaspoon salt
  • your favorite biscuit dough (I use my own Low Fat Yogurt Biscuits #38667)
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DIRECTIONS

  • Preheat oven to 425.
  • In a saucepan over medium heat, melt the butter.
  • Add flour and stir thoroughly.
  • Add chicken broth and cook until thickened.
  • To the saucepan, add chicken, peas, carrots, onion and salt.
  • Heat to boiling.
  • Pour into a 1.
  • 5 liter casserole.
  • Top with uncooked biscuits.
  • Bake at 425 8-10 minutes or until the biscuits are done.
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