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Categories:
margarine flour dry mustard milk chicken broth Cheddar cheese chicken breasts carrots green beans onions buttermilk salt
Viewed: 32 - Published at: 8 years agoIngredients
- 1 teaspoon margarine
- 2 tablespoons flour, all-purpose
- 1/2 teaspoon dry mustard
- 1 1/2 cups milk, skim
- 1 teaspoon chicken broth
- 4 ounces cheddar cheese
- 8 ounces chicken breasts baked and diced
- 1 cup carrots canned
- 1 cup green beans canned french style
- 1/4 cup onions chopped
- 1 small buttermilk biscuits canned
- 1 dash salt and black pepper
Method
- In small saucepan, saute onions until tender.
- (Use dollop of margarine and water.)
- In 3 quart saucepan, heat margarine over medium heat until bubbly and hot.
- Add flour, mustard and stir quickly to combine thoroughly.
- Stirring constantly, gradually add milk, continue to stir and cook until smooth.
- Add broth mix and pepper and mix well.
- Reduce heat to low and cook, stirring occasionally, until mixture is thick, 5 to 10 minutes.
- Add cheese and cook, stirring until melted.
- Add chicken and vegetables and continue cooking until chicken and venerable are heated through.
- Preheat oven to 400F (200C).
- Spray casserole dish with non-stick cooking spray and pour chicken mixture into dish.
- Separate each biscuit into two layers of dough.
- Arrange on top of chicken mixture.
- Bake until biscuits are golden, 7 to 10 minutes.
