| CHICKEN AND BISCUIT BAKE |
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6 Servings2 cups cubed cooked chicken 1-1/2 cups frozen green beans 1 tablespoon Butter Flavor Crisco all-vegetable shortening or 1 tablespoon Butter Flavor Crisco stick 1 medium onion, chopped 2 medium carrots, cut into julienne strips 1/2 cup thinly sliced celery 1-1/2 cups water, divided 1/4 cup all-purpose flour 1 teaspoon dried parsley flakes 1/2 teaspoon dried thyme 1/2 teaspoon chopped chives 1/4 teaspoon salt 1/4 teaspoon pepper 1 can (12 ounces) evaporated milk 1-1/2 teaspoons instant chicken bouillon granules Biscuits: 1 cup all-purpose flour 1-1/2 teaspoons baking powder 1 teaspoon dried parsley flakes 1/2 teaspoon chopped chives 2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening 1/2 cup milk Preheat oven to 375ºF. In 2-quart casserole combine chicken and green beans. Set aside. In 2-quart saucepan melt Butter Flavor Crisco. Add onion, carrots and celery. Cook and stir over medium heat until onion is tender. Add 1/2 cup water. Heat to boiling. Reduce heat. Cover and simmer for about 12 minutes, or until carrot is tender. Stir in flour, parsley flakes, thyme, chives, salt and pepper. Slowly blend in remaining 1 cup water, the evaporated milk and bouillon granules. Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat. Stir into chicken and green beans. While the vegetable mixture is simmering, make the biscuits. Combine flour, baking powder, parsley flakes and chives in small mixing bowl . Cut in Butter Flavor Crisco to form coarse crumbs. Stir in milk. Drop dough by spoonfuls onto casserole to form 6 to 8 biscuits. Bake, uncovered, at 375ºF for 35 to 40 minutes, or until bubbly and biscuits are golden brown. |
