Recipe

Biscuit-topped Deep Dish Chicken Bake Recipe

	Henrie / All my dishes 12 months ago My nail tech makes this and uses Broccoli in it. Easy to make and a great comfort food. Enjoy Prep:15m Cook:40m Servings:4	Henrie
	maindishes chicken easy yummie

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Ingredients

Crisco Original No-Stick Cooking Spray

1 tablespoon Crisco Butter Shortening or Crisco Butter

Shortening Sticks

1 medium onion, chopped

1/2 cup thinly sliced celery

1 (16 oz.) package frozen vegetable blend

1/2 cup water

1/4 cup Pillsbury BEST All Purpose Flour

1 tablespoon fresh minced parsley

1 teaspoon Italian seasoning

1/4 teaspoon freshly ground black pepper

2 cups milk

2 teaspoons instant chicken bouillon granules

2 cups cut-up cooked chicken, turkey or ham

BISCUIT TOPPING

1 cup Pillsbury BEST All Purpose Flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon fresh snipped parsley or 1 teaspoon dried

2 tablespoons Crisco Butter Shortening or Crisco Butter

Shortening Sticks

1/2 cup milk

Directions

HEAT oven to 375°F. Spray a 2-quart casserole with no-stick cooking spray

MELT shortening in large saucepan. Add onion and celery. Cook and stir on medium heat until onion is tender. Add frozen vegetables and water; bring to a boil. Reduce heat. Cover and simmer about 5 minutes.

STIR in flour, parsley, Italian seasoning and pepper. Add milk and

bouillon granules. Stir over medium heat until mixture thickens and

comes to boil. Remove from heat. Add chicken. Pour into prepared

casserole

BISCUIT TOPPING

1.COMBINE flour, baking powder, salt and parsley in small bowl; cut in shortening using pastry blender or 2 knives until mixture resembles coarse crumbs. Add milk. Stir with fork until blended. Drop by spoonfuls on top of casserole to form 8 biscuits.

BAKE 35 to 40 minutes or until bubbly and biscuits are browned.

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