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2 tbsp. butter
1 small onion, chopped
1 celery stalk, celery
3 c. water
1 can cream of chicken soup
1 (10 oz.) pkg. mixed vegetables, thawed
1 tsp. paprika
1/4 tsp. poultry seasoning
1/4 tsp. dried thyme leaves
2 c. cooked diced chicken
1 1/2 c. Minute rice
1 pkg. refrigerated buttermilk biscuits

Heat oven to 450°F. Heat butter in a large saucepan on medium-high heat. Add onion and celery; cook and stir until tender. Stir in water, soup, vegetables, paprika, poultry seasoning and thyme; cover. Bring to a boil. Stir in chicken and rice. Pour into greased 3-quart casserole. Top with biscuits.

Bake 8 to 10 minutes or until biscuits are golden brown.

Yield: 4 to 6 servings.

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