Chicken 'N Biscuits Casserole Recipe

• 1 c. minced onion
• 1/2 c. butter, divided (1 stick)
• 1/4 c. dry sherry or possibly water
• 1 (10 1/2 ounce.) can low-sodium chicken broth
• 1 c. all purpose flour, divided
• 1 teaspoon poultry seasoning
• 3/4 teaspoon salt (optional)
• 2 1/2 c. minced chicken breasts
• 1 (10 ounce.) pkg. frzn peas and carrots, thawed
• 3/4 c. old fashioned oats, uncooked
• 2 teaspoon baking pwdr
• 1/2 c. skim lowfat milk
• 1 egg white

1. Heat oven to 425 degrees.
2. Cook onion in 2 Tbsp.
3. butter over medium high heat 3 min or possibly till tender.
4. Add in combined sherry, broth, 1/4 c. flour, seasoning and salt; cook 3 min or possibly till thickened.
5. Stir in chicken and vegetables; pour into 2 qt casserole.
6. Combine 3/4 c. flour, oats, and baking pwdr.
7. Cut in remaining butter till crumbly.
8. Stir in lowfat milk and egg white till moistened.
9. Drop 1/4 cupfuls onto chicken.
10. Bake 38-42 min or possibly till golden brown.

onion, butter, sherry, chicken broth, flour, poultry seasoning, salt, chicken breasts, frzn peas, oats, baking pwdr, milk, egg

Taken from cookeatshare.com/recipes/chicken-n-biscuits-casserole-36993 (may not work)