Chicken 'n' Biscuits

from the kitchen of a friend



1 medium onion -- chopped
2 teaspoons vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 1/2 cups skim milk
1 tablespoon worcestershire sauce
1 package frozen mixed vegetables (16-oz)
2 cups cooked chicken
2 tablespoons grated parmesan cheese

BISCUITS

1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup skim milk
3 tablespoons vegetable oil
1 tablespoon fresh parsley -- minced

In a saucepan, saute onion in oil until tender. Stir in flour, basil,
thyme and pepper until blended. gradually stir in milk and
Worcestershire sauce until smooth. Bring to a boil; boil and stir for 2
minutes. Stir in vegetables, chicken and Parmesan cheese; reduce heat to
low.

Meanwhile, combine flour, sugar, baking powder and salt in a bowl.
Combine milk, oil and parsley; stir into dry ingredients just until
combined. Transfer hot chicken mixture to a greased 1-1/2 quart baking
dish. Drop biscuit batter by rounded tablespoonfuls onto chicken
mixture.

Bake, uncovered at 375 degrees for 30-40 minutes or until biscuits are lightly browned.

Baked Chicken and Rice

from the kitchen of a friend



1 cup rice -- uncooked
1 cut up chicken or 6 small chicken breasts
salt and pepper -- to taste
1 can cream of mushroom soup -- undiluted
1 can cream of chicken soup -- undiluted
1 can cream of celery soup -- undiluted
1 can water

Place chicken in a baking dish, salt and pepper. Top with the soups and
water. Bake at 350 degrees for 2 hours.