Honeymoom chicken and biscuits

By dette

Quick-cooking oats and maple syrup are the "secret" ingedientsin the biscuits you'll find atop this chicken casserole

Ingredients

• 1 c. red onion, chopped
• 1/2 c. butter, divided
• 10 1/2 oz can chicken broth
• 1/4 c. dry sherry or water
• 1 c. all-purpose flour, divided
• 1 t. poultry seasoning
• 2 1/2 c. chopped cooked chicken breast
• 10 oz pkg frozen vegetables
• 3/4 c. quick-cooking oats
• 2 t. baking powder
• 1/2 c. fat free milk
• 1 egg white
• 1 T. maple syrup

Details

Servings 6
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

Cook onion in 2 T. butter in a large skillet over medium-high heat 3 minutes or until tender. Stir together broth, sherry or water, 1/4 c. flour and seasoning; add to skillet. Cook 3 minutes or until thickened. Stir in chicken and vegetables; pour into a lightly greased 2 qt baking dish.
Combine remaining 3/4 c. flour, oats and baking powder. Cut in remaining 6 T. butter until crumbly. Stir in milk, egg white and syrup until moistened. Drop by 1/4 cupfuls onto chicken. Bake at 425 degreese for 35-40 minutes.