Chicken And Biscuits Casserole

• 2 1/2 c. chopped, cooked chicken
• 1 c. chopped onions
• 1/2 c. chopped bell peppers
• 1/2 c. chopped celery
• 1 (10 oz.) pkg. frozen mixed vegetables, thawed or 3 c. fresh mixed vegetables of your choice
• 1/4 c. dry sherry or water
• 1 can chicken broth
• 1 stick oleo, divided
• 1 can mushroom soup
• 1 c. all-purpose flour
• 3/4 c. Quaker oats, uncooked
• 2 tsp. baking powder
• 1/2 c. skim milk
• 1 egg white
• salt and pepper to taste
• garlic powder (optional)

1. Heat oven to 425u0b0.
2. Melt 2 tablespoons oleo in saucepan.
3. Add onion, celery and bell peppers until tender.
4. Combine sherry or water, mushroom soup, broth and 1/4 cup flour.
5. Add to onion mixture, cook until thick.
6. Stir in chicken and mixed vegetables. Pour into a 2-quart casserole dish.
7. Combine 3/4 cup flour, oats and baking powder.
8. Cut in remaining oleo until crumbly.
9. Stir in milk and egg white until moistened.
10. Drop 1/4 cupfuls onto chicken mixture.
11. Bake 40 to 45 minutes or until golden brown.

chicken, onions, bell peppers, celery, frozen mixed vegetables, sherry, chicken broth, oleo, mushroom soup, flour, oats, baking powder, milk, egg, salt, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=442136 (may not work)