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Recipe Information |
- Source:
- Christina
Serves/Makes:4
- Ingredients
- 3 tbsp (45 ml) butter
- 3 tbsp (45 ml) flour
- 1 cup (225 ml) chicken broth
- 1 tsp (5 ml) Tabasco
- 1/2 tsp (2 ml) rosemary
- 2 chicken breasts, cooked and cubed
- 3 cups (700 ml) frozen vegetables (corn, peas, carrots)
- 1 cup (225 ml) Bisquick
- 3 tbsp (45 ml) butter
- 1 cup (225 ml) milk
- 1/2 tsp (2 ml) rosemary
- Preparation
- Preheat oven to 350 degrees (175 C.).
- In sauce pan, melt butter.
- Add flour and stir for 1 minute.
- Add chicken broth and stir until it boils.
- Add Tabasco and rosemary, and stir for 1 minute.
- Add chicken and vegetables, stir in, and set aside.
- In a mixing bowl, combine Bisquick and butter.
- Add milk and rosemary.
- Pour in chicken mixture into a baking dish.
- Take spoonfuls of Bisquick mixture and drop evenly on top of chicken mixture.
- Bake uncovered for 25 minuites or until top is brown.
- Comments
- If the Bisquick mixture is too "soupy", add more Bisquick or decrease
amount of milk next time.
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