| Ingredients |
|---|
| 4 C. cubed cooked chicken |
| 1 1/2 C. chicken broth |
| 1 1/2 C. frozen peas |
| 3 to 4 med. Carrots cut into slices |
| 1 can cream of mushroom soup |
| 1/4 t. salt |
| 1/4 t. pepper |
| 2 C. bisquick |
| 1 1/4 C. milk |
| 1 t. garlic |
| 1/2 t. celery seed |
| paprika |
| Descriptions |
| 'In saucepan,combine chicken,broth,peas,carrots,soup,salt and pepper. Bring to a boil,stirring occasionally. Meanwhile,combine bisquick,milk,garlic powder,and celery seed. Pour hot chicken in 8 greased ovenproof custard cups or casseroles. Immediately,spoon 1/4 C biscuit mixture on top of each. Sprinkle with paprika. Bake,uncovered at 350 for 30 to 35min. Or till topping is golden brown.' |
| Special Notes |
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