CHICKEN OVER BISCUITS

Chicken over biscuits image

Provided by Cupcake Lynn

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

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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

Steps:

Heat oven to 375 degrees and prepare and bake biscuits according to package.
Melt margarine in large, deep skillet or pan.
Add celery (and optional green pepper) and stir 1 minute.
Stir in flour, bouillon and thyme.
Gradually add milk, Cook over medium-high heat until mixture boils and begins to thicken, stirring often.
Add peas, chicken, mushroomsand optional corn and pimiento, Heat thoroughly.
To serve, split biscuits and Top with mixture.

Nutrition Facts : Calories 416.5, Fat 13.2, SaturatedFat 3.5, Cholesterol 46.6, Sodium 1097.7, Carbohydrate 47.2, Fiber 3.8, Sugar 7.8, Protein 27.5