Chicken Over Biscuits

• 1 can refrigerated biscuit, like pillsbury grands
• 1/4 cup light margarine
• 1/4 cup celery, sliced or chopped
• 3 tablespoons flour
• 1/2 teaspoon instant chicken bouillon
• 1/8 teaspoon thyme
• 2 cups skim milk
• 1 1/2 cups cubed cooked chicken breasts
• 1 (8 ounce) can mushroom stems and pieces, drained
• 1/2 cup frozen peas
• optional additions
• 1/4 cup corn kernel
• 1 (2 ounce) jar pimiento, drained
• 1/4 chopped green bell pepper

1. Heat oven to 375 degrees and prepare and bake biscuits according to package.
2. Melt margarine in large, deep skillet or pan.
3. Add celery (and optional green pepper) and stir 1 minute.
4. Stir in flour, bouillon and thyme.
5. Gradually add milk, Cook over medium-high heat until mixture boils and begins to thicken, stirring often.
6. Add peas, chicken, mushroomsand optional corn and pimiento, Heat thoroughly.
7. To serve, split biscuits and Top with mixture.

biscuit, light margarine, celery, flour, instant chicken, thyme, milk, chicken breasts, mushroom stems, frozen peas, additions, corn kernel, pimiento, green bell pepper

Taken from www.food.com/recipe/chicken-over-biscuits-67806 (may not work)