Biscuit Topped Chicken Casserole

Recipe Ingredients

2 tablespoons	30ml	Margarine
1/4 cup	15g / 0.5oz	Flour
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Ground sage
1 cup	237ml	Water
1 cup	237ml	Milk
1		Chicken bouillon cube
2 cups	125g / 4.4oz	Cooked chicken - cut up
10 oz	284g	Frozen mixed veg - thawed
1/2 cup	55g / 1.9oz	Sliced celery
1/4 cup	15g / 0.5oz	Chopped onion
1/4 cup	36g / 1.3oz	Grated parmesan cheese
1 tablespoon	15ml	Snipped parsley
1/2 teaspoon	2.5ml	Paprika
2 cups	220g / 7.8oz	Biscuit mix**
1/2 cup	118ml	Cold water**
		**or 1 can refrig biscuits

Recipe Instructions

Heat margarine over low heat until melted, stir in flour, salt and sage until smooth. Gradually stir in 1 cup water, milk and bouillon cube. Heat to boiling, stirring constantly. Boil and stir until thickened. Stir in chicken, mixed vegetables, celery and onion.

Pour mixture into 9x9 pan. If using biscuit mix, make biscuits using **ingredients. Place biscuits on chicken mixture. Mix remaining ingredients and sprinkle over biscuits.

Bake at 425F for 10-15 minutes or until biscuits are brown.

Source:
BC Creative Recipes with Bisquick.

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