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Steps
1
Heat oven to 375°F. Bake biscuits as directed on can.*
2
Meanwhile, melt margarine in large skillet over medium-high heat. Add bell pepper and celery; cook and stir 1 minute. Add flour, bouillon and thyme; cook and stir until mixture is smooth and bubbly. Gradually add milk, cooking until mixture boils and thickens, stirring constantly. Stir in chicken, peas, mushrooms and pimientos. Cook until thoroughly heated.
3
To serve, split warm biscuits; place bottom half of biscuit on each plate. Spoon hot chicken mixture over each. Top with remaining biscuit halves.
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*Four baked biscuits are needed for this recipe. Freeze remaining 4 baked biscuits in plastic freezer bag for a later use.
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Nutrition Facts
Serving Size:1/4 of Recipe
Calories
480
Calories from Fat
230
Total Fat
26g
40%
Saturated Fat
7g
35%
Cholesterol
55mg
18%
Sodium
1080mg
45%
Total Carbohydrate
37g
12%
Dietary Fiber
3g
12%
Sugars
11g
Protein
25g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 2 1/2 Lean Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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