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GARDEN CHICKEN BAKE 
2 tbsp. butter
3 tbsp. flour
1 1/2 c. chicken broth
2 c. cooked chicken, cut in pieces
1 c. drained, cooked or canned peas
1 (3 oz.) can broiled, sliced, drained mushrooms
2 cooked, med. carrots, cut in thirds
1/4 c. chopped onion
2 tbsp. chopped pimento
1/2 tsp. salt
1 pkg. refrigerator biscuits

Melt butter, blend in flour, gradually add broth, cook and stir until thick; add chicken, vegetables and salt, heat to bubbling. Pour into 1 1/2 quart casserole. Ship 6 refrigerator biscuits in quarters, arrange in ring, rounded side down on top of hot chicken mixture. Bake in 425 degree oven for 8-10 minutes or until biscuits are done. Serves 5.
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