Chicken And Biscuit Casserole

• 1 c. chopped onion
• 1/2 c. oleo, divided
• 1/4 c. dry sherry or water
• 1 (10 1/2 oz.) can low sodium chicken broth
• 1 c. flour
• 1 tsp. poultry seasoning or sage
• 1/2 tsp. salt
• 2 1/2 c. chopped chicken breasts
• 1 (10 oz.) pkg. frozen peas and carrots
• 3/4 c. Quaker oats (dry)
• 2 tsp. baking powder
• 1/2 c. skim milk
• 1 egg white

1. Heat
2. oven
3. tot25u0b0.
4. Cook onion in 2 tablespoons oleo until tender.
5. Add sherry (water), broth, 1/4 cup flour, salt and seasonings.
6. Cook
7. 3
8. minutes until thick.tlace chicken and vegetablestn 2 quart casserole.
9. Combine 3/4 cup flour, oats and baking powder.tut in remaining oleo until crumbly. Stir
10. in milk and egg white until moistened.
11. Drop 1/4 cupfuls onto chicken.
12. Bake 38 to 42 minutes until golden.

onion, oleo, sherry, chicken broth, flour, poultry seasoning, salt, chicken breasts, frozen peas, oats, baking powder, milk, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=634000 (may not work)