Chicken Over Biscuits

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 can refrigerated biscuit, like pillsbury grands
• 1/4 cup light margarine
• 1/4 cup celery, sliced or chopped
• 3 tablespoons flour
• 1/2 teaspoon instant chicken bouillon
• 1/8 teaspoon thyme
• 2 cups skim milk
• 1 1/2 cups cubed cooked chicken breasts
• 1 (8 ounce) can mushroom stems and pieces, drained
• 1/2 cup frozen peas
• 1/4 cup corn kernel
• 1 (2 ounce) jar pimiento, drained
• 1/4 chopped green bell pepper

Recipe

• 1 heat oven to 375 degrees and prepare and bake biscuits according to package.
• 2 melt margarine in large, deep skillet or pan.
• 3 add celery (and optional green pepper) and stir 1 minute.
• 4 stir in flour, bouillon and thyme.
• 5 gradually add milk, cook over medium-high heat until mixture boils and begins to thicken, stirring often.
• 6 add peas, chicken, mushroomsand optional corn and pimiento, heat thoroughly.
• 7 to serve, split biscuits and top with mixture.