Chicken on Biscuits
1 can defatted chicken broth
1/3 cup vermouth
Several dollops of chicken gravy, if you have any
Cornstarch
Cut–up cooked chicken
1 small jar cut-up pimentos
Cooked peas
Simmer broth, vermouth and gravy for 10-15 minutes.
Thicken with cornstarch mixed with a little water.
Add chicken, pimentos and cooked peas. Heat thoroughly.
Serve on biscuits, rice, toast or Pepperidge Farm puff pastries.
Submitted by Mrs. Edward Arnold
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