Total Calories: 382
* Preparation Time: 20 minutes Storage Time: Up to 24 hours Baking Time: 40 to 45 minutes In a medium saucepan over medium heat, melt butter or margarine. Add flour. Cook and stir for 1 minute. Add broth and milk. Stirring, bring to a boil and boil until thickened. Stir in sage, thyme, salt and pepper.
Stir in chicken, carrots, green beans and onions. Pour into a deep 2-quart casserole. Cover and refrigerate up to 24 hours.
Bell: Bake, covered, in a preheated 425° oven for 25 to 30 minutes or until very bubbly and hot in center. Remove from oven. Stir mixture.
Arrange as many biscuits on top as possible. Place any remaining biscuits on a baking sheet to bake separately. Sprinkle paprika over casserole. Bake casserole and remaining biscuits for 15 minutes or until biscuits are done.
This Chicken And Biscuits recipe is from the Make Ahead Cookbook. Download this Cookbook today.
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