Chicken Casserole Topped With Biscuits **** 11/94

Categories:
casserole, poultry

1/2 cup onion; finely chopped
1/2 cup celery; finely choped
1 cup small fresh mushroom; sliced
1/2 stick butter
1/3 cup all purpose flour
2 cup chicken broth
1 cup whipping cream
2 1/2 cup chicken; cooked, diced
1/4 cup stuffed olives; sliced
1 teaspoon tarragon
2 tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon shortening
1 cup self rising flour
1/2 cup less 1 tb buttermilk

Preheat oven to 400 degrees. Grease a 1 1/2 qt. baking dish. Combine onion, celery, mushrooms and butter in a large saucepan; saute over medium heat until vegetables are tender. Slowly stir in 1/3 cup flour, stirring constantly for one minute. Gradually stir in broth and cream. Bring mixture to a boil over medium heat, stirring constantly. Boil for one minute, stirring constantly. Sauce should be thickened. Add chicken, olives, parsley, salt , pepper and tarragon; stir gently. Pour mixture into prepared dish. Cut shortening into 1 cup flour in a small bowl using a pastry blender or two knives until the mixture resembles course crumbs. Add buttermilk and stir with a fork only until dough leaves sides of bowl. Turn dough out onto lightly floured board or pastry cloth and knead gently 5 or 6 times. Roll out to 1/2 inch thickness. Cut into rounds with floured cutter. Place rounds on top of casserole mixture. Bake for 25 - 30 minutes or until casserole is bubbly and biscuits are golden brown. Cool for 10 minutes before serving. 5/09 added tarragon.

Yield: 6 servings