Cook chicken until it is tender. Remove meat from bones. Put in pan. Melt butter and pour over the chicken. Sift flour, baking powder, and salt. Blend in milk until smooth. Spread flour mixture over chicken. Blend soup and broth. Heat to a boil. Pour over chicken. Bake at 425 degrees F for 1 hour or until light brown.
By Robin from Washington, IA
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Melt butter in a saucepan; stir in the flour and cook, stirring for 2 minutes. Slowly add the broth, milk, and pepper; cook for 5 minutes until thickened and smooth. Put the chicken pieces in a deep pie plate; cover with sauce and stir in mixed vegetables. Place the pie crust or biscuits over the mixture. If using pie crust, bake at 425 degrees F for 25-30 minutes or until the crust is nicely browned. If using biscuits, bake at 450 degrees F for 15-20 minutes until browned.
By Robin from Washington, IA
Saute' onion and celery in butter in skillet until tender. Blend in 4 tablespoons flour, 1/2 teaspoon salt and pepper. Stir in 1 1/2 cups milk and chicken broth. Cook until smooth and thick, stirring constantly. Add soup and pimentos, blending well. Place with chicken in large baking dish. Combine 1 1/2 cups flour 1 teaspoon salt, 1/2 cup milk and remaining ingredients except cheese in bowl, mixing well. Roll out on floured surface to 8x12 rectangle. Spread cheese over dough. Roll as for jelly roll and slice. Place slices over casserole. Bake at 375 degrees F until biscuits are brown.
By Robin from Washington, IA
