Ingredients:
1 tablespoon vegetable oil
1 cup onions, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon thyme
2 1/2 cups skim milk
1 tablespoon Worcestershire sauce
1 teaspoon chicken flavor instant bouillon
2 cups cooked chicken, chopped
1 (16 ounce) bags frozen vegetables
2 tablespoons grated parmesan cheese
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 tablespoon chopped fresh parsley
1/8 teaspoon salt
1/3 cup skim milk
3 tablespoons vegetable oil
Directions:
Heat oven to 375 degrees For base, heat oil in large saucepan on medium-high heat.
Add onion.
Cook and stir until tender.
Remove from heat.
Stir in flour, salt, pepper, basil and thyme.
Add milk, Worcestershire sauce and boullion powder.
Return to medium-high heat.
Cook and stir until mixture comes to boil and is thickened.
Stir in chicken, vegetables and cheese.
Heat thoroughly, stirring occasionally.
Pour into 2-quart casserole.
For biscuits, combine flour, sugar, baking powder, parsley and salt in a medium bowl.
Add milk and oil.
Stir with fork until mixture is just moistened.
Drop dough by well-rounded measuring tablespoonfuls onto the hot chicken mixture to form 8 biscuits.
Bake at 375 degrees for 35-45 minutes or until chicken mixture is bubbly and biscuits are golden brown.
Servings: 8
Time preparation: 15 min.
Time total: 60 min.