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Wednesday, April 7, 2010

April 7, 2010

Most of today was rainy and chilly. Tomorrow will be colder, and snow is expected! Wasn't it just 80 degrees a week ago?

It was a good day to make my chicken potpie, which is a Weight Watcher's recipe (until I add extra cheese!).  I double the recipe and use a 13 x 9 pan. This is comfort food at it's best. The dry mustard is very important to the flavor; don't leave it out!

Chicken, Cheese 'n' Biscuits

1 T. plus 1 t. margarine
2 T. plus 2 t. flour
1/2 t. powdered dry mustard
1/4 t. rubbed sage
1-1/2 c. skim milk
1 packet instant chicken broth and seasoning mix
4 oz. shredded cheddar cheese
8 oz. cooked, diced chicken
1 c. each sliced carrots, peas, corn or whatever
   vegetables you like in whatever proportions
10 refrigerated, ready-to-bake flaky biscuits

In 3-qt. saucepan, heat margarine over medium heat until bubbly & hot. Add flour, mustard and sage. Stirring constantly, slowly add milk. Add broth mix and pepper, stirring until thick. Add cheese and stir until melted.  Add chicken and vegetables, cooking until heated through.

Preheat oven to 400. Spray 1-1/2 qt. casserole and pour in mixture.  Separate each biscuit into two layers and arrange on top. Bake until biscuits are golden, about 7 to 10 minutes.

I took this dish to church potluck tonight. Everyone likes it, even the kids! No onions or green peppers!

I gave Amanda the quilt my high school best friend, Pam, made for baby Emily.  I hadn't seen Pam since then and we reconnected on Facebook a year ago.  She lives in Arizona now. What a nice thing for her to do!      

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