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Country Chicken And Biscuits
Makes 6 Servings
6 cups cut-up cooked chicken
1 1/4 cups chopped onions
1 1/4 cups chopped celery
1 bag (1 pound) frozen mixed vegetables
2 cans (14 1/2 ounces each) chicken broth
1/3 cup cornstarch
3/4 cup cold water
2 tablespoons chopped fresh parsley
3 1/3 cups Original Bisquick?
1 cup milk
Instructions
Heat oven to 400?. 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, 13x9x2 inches.
Stir Bisquick and milk until soft dough forms. Drop by 30 teaspoonfuls onto chicken mixture.
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 min.
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