Ingredients
- 4 cups cubed cooked chicken
- 1 1/2 cups chicken broth
- 1 1/2 cups frozen peas
- 3-4 med carrots cut into 1/4 inch slices
- 1 can cream of mushroom
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups biscuit/baking mix
- 1 1/4 cups milk
- 1 tsp garlic powder
- 1/2 tsp celery seed
- paprika
Directions
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in a large saucepan, combine the chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally.
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Meanwhile, combine the biscuit mix, milk, garlic powder and celery seed (mixture will be thin)
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Pour hot chicken mixture into eight greased ovenproof 10 oz custard cups or casseroles. Immediately spoon 1/4 cup of biscuit mixture evenly on top of each. Sprinkle with paprika
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Bake, uncovered, at 350 for 30-35 minutes or until topping is golden brown.