Country Chicken and Biscuits

Enjoy a homespun and hearty chicken and vegetable casserole baked under tender biscuits, just like grandma used to make.

Makes: 12 servings

6 cups cut-up cooked chicken
1 1/4 cups chopped onions
1 1/4 cups chopped celery stalks
1 bag (1 pound) Green Giant frozen mixed vegetables
2 cans (14 ounces each) chicken broth
1/3 cup cornstarch
3/4 cup cold water
2 tablespoons chopped fresh parsley
3 1/3 cups Original Bisquick mix
1 cup milk

1. Heat oven to 400 degrees F. Heat chicken, onions, celery, mixed vegetables and chicken broth to boiling in 5-quart Dutch oven. Stir cornstarch into cold water until dissolved; stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in parsley. Pour into ungreased rectangular pan, 13 x 9 x 2 inches.

2. Stir Bisquick mix and milk until soft dough forms. Drop by 30 teaspoonsful onto chicken mixture.

3. Bake 25 to 30 minutes or until biscuits are golden brown.

High Altitude (3500-6500 ft) Decrease cold water to 1/3 cup and chicken to 5 cups. Bake about 30 minutes.

Nutrition Information: 1 Serving: Calories 305 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 3 g); Cholesterol 60 mg; Sodium 870 mg; Total Carbohydrate 29 g (Dietary Fiber 2 g); Protein 25 g

Percent Daily Value*: Vitamin A 26 %; Vitamin C 12 %; Calcium 12 %; Iron 12 %

Exchanges: 2 Starch; 1 Vegetable; 3 Lean Meat

*Percent Daily Values are based on a 2,000 calorie diet.

How-To
Complete this comfort meal with homemade cinnamon applesauce. Just stir ground cinnamon into applesauce to taste, and serve warm if desired.

Special Touch
For Parmesan-garlic biscuits, stir 1/4 cup grated Parmesan cheese and 1/2 teaspoon garlic powder into the dough before dropping it onto chicken mixture.

Substitution
Replace parsley with fresh basil or oregano for a touch of Italy.

Recipe and photograph provided courtesy of Betty Crocker 2008/TM General Mills