In large skillet, melt margarine. Add celery and soup over medium-high heat until crisp-tender. Stir in soup, milk, onion powder, thyme and pepper; mix well. Stir in vegetables and chicken; heat through. Spoon into 12x8" baking dish. Heat oven to 375F. Separate dough into 10 biscuits. Cut each biscuit into 4 pieces. Arrange biscuits over hot filling. Bake at 375F. for 20-25 minutes or until biscuits are golden brown and filling is bubbly. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 6|
|Calories from Fat: 141 (56%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 47mg||14 %|
|Sodium 452.6mg||16 %|
|Potassium 343mg||9 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 11.3g|
|Protein 14.4g||21 %|
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Calories per serving: 253
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