Ingredients:
1 tablespoon butter
2 medium carrots, small julienne
2 small potatoes, diced
1 cup chopped onions
1 cup thinly sliced celery
1/2 cup water
1/4 cup flour
1 teaspoon parsley
1 teaspoon poultry seasoning ( For a spicier sauce perhaps you can add an additional teaspoon.)
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups milk
2 teaspoons chicken bouillon
2 cups cooked chicken, cut into bite size pieces
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon parsley
2 tablespoons butter
1/2 cup milk
Directions:
Heat oven to 375 F, grease 2 quart casserole.
Melt butter in large saucepan.
Add carrots, potatoes, onion, and celery.
Cook and stir for 2 minutes, add water, heat to boiling, reduce heat, simmer 10 minutes.
Add flour and spices, stir in milk and boullion.
Cook and stir on medium until it comes to a boil.
Stir in chicken, pour into casserole.
BISCUITS: Mix first 4 ingredients.
Cut in butter until course crumbs.
Stir in milk, drop by spoonfuls on top of casserole.
Bake for 35 minutes, until bubbly and browned.
Servings: 4
Time preparation: 25 min.
Time total: 70 min.