Update my dinner status, I'm making this tonight.
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Servings: 8-10 Servings
Total Time (median): tell us
Ingredients
- 2 1/2 cups peeled potatoes coarsely chopped; about 2 small
- 1 cup peeled and sliced carrots about 2 medium
- 1 15 oz. can corn drained
- 1 14 oz can cut green beans drained
- 2 cups cooked chicken chopped
- 1/4 cup Butter 1/2 stick
- 1/3 cup all purpose flour
- 1 14 oz. can chicken broth
- 1 pint half-and-half
- 1 tablespoon parsley flakes fresh or dried
- 1/2 teaspoon Salt
- 1/2 teaspoon pepper
- 1 12ounce can refrigerated biscuits
Preparation
Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking dish.
Combine potatoes and carrots witih enough water to cover in a Dutch oven. Bring to a boil and cook for 8 minutes. Drain well.
In a large bowl, combine cooked potatoes and carrots, corn, green beans, and chicken. Set aside.
In a medium saucepan, melt butter over medium heat. Stir in flour, and cook for 2 minutes, stirring constantly. Slowly add chicken broth and half-and-half, stirring constantly. Cook, stirring constantly, for 7
minutes, or until thickened. Stir in parsley, salt, and pepper. Pour
butter mixture over vegetable mixture, tossing gently to combine. Spoon into prepared baking dish.
Separate biscuits, and place evenly on top of casserole. I cut each biscuit into 4 pieces in order to distribute more evenly over casserole.
Bake for 30 minutes, or until biscuits are brown and casserole is hot and bubbly.
I covered the pan with foil after 15 minutes of baking, so that the biscuits wouldn't get too brown before casserole was finished cooking. Casserole needs to be in the oven for at least 30 minutes so that biscuits are cooked all the way through.
