Chicken and Biscuit Bake Recipe

Ingredients

• 2 cups (500 mL) cubed cooked chicken
• 1 1/2 cups (375 mL) frozen green beans
• 1 tbsp (15 mL) Crisco® All-Vegetable Shortening
• 1 medium onion, chopped
• 2 medium carrots, cut into julienne strips
• 1/2 cup (125 mL) thinly sliced celery
• 1 1/2 cups (375 mL) water, divided
• 1/4 cup (50 mL) Robin Hood® Original All Purpose Flour
• 1 tsp (5 mL) dried parsley flakes
• 1/2 tsp (2 mL) dried thyme
• 1/2 tsp (2 mL) chopped chives
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 1 can (354 mL) Carnation® Evaporated Milk
• 1 1/2 tsp (7 mL) instant chicken bouillon granules

Biscuits

• 1 cup (250 mL) Robin Hood Original All Purpose Flour
• 1 1/2 tsp (7 mL) baking powder
• 1 tsp (5 mL) dried parsley
• 1/2 tsp (2 mL) chopped chives
• 1/2 tsp (2 mL) salt
• 2 tbsp (30 mL) Crisco All-Vegetable Shortening
• 1/2 cup (125 mL) milk