Skillet Chicken

• 2 Tbsp. reduced calorie margarine
• 3 Tbsp. flour
• 1 (10.5 oz.) can low sodium chicken broth
• 1/8 tsp. pepper
• 1/4 c. low-fat dairy sour cream
• 1 (16 oz.) pkg. frozen broccoli, cauliflower and carrots
• 2 c. cubed chicken
• 1/2 c. chopped onion or 1/2 pkg. onion soup mix
• 1 can biscuits

1. Heat oven to 350u0b0.
2. Melt margarine in ovenproof skillet.
3. Stir in flour.
4. Cook 1 minute until smooth and bubbly, stirring constantly.
5. Gradually stir in chicken broth.
6. Cook until mixture thickens and boils, stirring constantly.
7. Stir in pepper and sour cream.
8. Stir in vegetables, chicken and onion.
9. Simmer 5 minutes, stirring occasionally.
10. Place biscuits on top of hot chicken mixture.
11. Bake at 350u0b0 for 25 to 30 minutes or until biscuits are brown.
12. Serves 4 to 6.

margarine, flour, chicken broth, pepper, lowfat dairy sour cream, frozen broccoli, chicken, onion, biscuits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=583675 (may not work)