Ingredients
3 cups cubed cooked chicken or turkey1 can (15 ounces) mixed vegetables, drained or 2 cups frozen mixed vegetables, thawed1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1/4 cup chopped onion2 tablespoons all-purpose flour2 cups chicken broth1/4 teaspoon dried rosemary, crushed1/4 teaspoon pepperBISCUIT TOPPING:1 cup self-rising flour1/2 teaspoon pepper or lemon-pepper seasoning1 cup buttermilk1/2 cup butter, melted
Preparation
In a saucepan, combine chicken, vegetables, soup, onion and flour. Stir in the broth, rosemary and pepper; bring to a boil over medium heat, stirring occasionally. Boil for 1 minute. Pour into an ungreased shallow 2-1/2-qt. baking dish.
For topping, combine the flour and pepper in a bowl. Stir in buttermilk and butter just until moistened. Spoon over chicken mixture. Bake at 425° for 25 minutes or until golden brown.
