This is one of my favorite dinners, and is my husband's favorite.Ingredients:
¼ cup margarine
4 boneless skinless chicken breast halves, cut up into ½-in pieces
½ tsp dried thyme leaves
½ tsp paprika
¼ tsp black pepper
1 can (14 oz) chicken broth, divided
1/3 cup all-purpose flour
1 pkg (10 oz) frozen peas and carrots
1 can (12 oz) refrigerated biscuits
Directions:
Preheat oven to 375 (191 Celsius). Melt butter in large skillet over medium heat. Add chicken, thyme, paprika and pepper. Cook 5 min. or until chicken is browned.
Combine ¼ cup chicken broth with flour; stir until smooth. Set aside.
Add remaining chicken broth to skillet; bring to a boil. Gradually add flour mixture, stirring constantly to prevent lumps from forming. Simmer 5 minutes. Add peas and carrots; continue cooking 2 minutes.
Transfer to a 1 ½ - quart casserole dish; top with biscuits. Cover with tinfoil. Bake 20 minutes. Take tinfoil off. Bake 20 more minutes or until biscuits are golden brown.
Makes 4 to 6 servings.
