Categories: Main Dish

Ingredients

• 2 c cubed cooked chicken
• 1 1/2 c frozen green beans
• 1 tbsp Crisco All Vegetable shortening
• 1 medium onion, chopped
• 2 medium carrots, cut into julienne strips
• 1/2 c thinly sliced celery
• 1 1/2 c water, divided
• 1/4 c flour
• 1 tsp dried parsley flakes
• 1/2 tsp chopped chives
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 can regular Evaporated milk
• 1/2 tsp instant chicken bouillon granules
• BISCUITS
• 1 c flour
• 1 1/2 tsp baking powder
• 1 tsp dried parsley
• 1/2 tsp chopped chives
• 2 tbsp Crisco all veg shortening
• 1/2 c milk

Directions

1. at oven to 375. In 2 qt casserole dish combine chicken & green beans. Set aside.

2. In large saucepan, melt shortening Add onion, carrots & celery. Cook & stir until onion is tender. Add 1/2 c water. Heat to boiling. Reduce heat. Cover & simmer about 12 minutes, or until carrots are tender. Stir in flour, parsley flakes, thyme, chives, salt & pepper. Slowly blend in remaining 1 c water, evaporated milk & boullion granules.

3. Cook and stir over med heat until mixture thickens & bubbles. Remove from heat. Stir into chicken & green beans. While the vegetable mixture is simmering, make the biscuits.

4. Combine flour, baking powder, parsley flakes, and chives in a small mixing bowl. Cut in shortening to form coarse crumbs. Stir in milk. Drop dough by spoonfulls onto casserole to form 6 to 8 biscuits.

5. Bake uncovered at 375 for 35-40 minutes or until bubbly & biscuits are golden brown.

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