4 cup Cooked chicken, cubed
1 1/2 cup Chicken broth
1 1/2 cup Frozen peas
4 medium Carrots, peeled and cut into 1/4" slices
1 can Condensed cream of mushroom soup, undiluted
1/4 tsp Salt
1/4 tsp Pepper
2 cup Biscuit/baking mix
1 1/4 cup Milk
1 tsp Garlic powder
1/2 tsp Celery seed
Paprika
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In a saucepan, combine chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally. Meanwhile, combine biscuit mix, milk, garlic powder and celery seed (mixture will be thin). Pour hot chicken mixture into eight greased ovenproof 10-ounce custard cups or casseroles. Immediately spoon 1/4 cup of biscuit mixture evenly on top of each. Sprinkle with paprika. Bake, uncovered, at 350 degrees for 30-35 minutes, or until topping is golden brown.
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