1 whole chicken or 4-6 breasts
4-5 lg. potatoes
4-5 stalks celery, cut up
1/2 med. onion, minced
Pinch of nutmeg
2 tbsp. butter
1 sm. can mushrooms, drained
1 1/2 c. milk
Salt and pepper to taste
2/3 pkg. baby lima beans
4-5 carrots, scraped and sliced
2 pkgs. Sweet and Low
1 lg. can Pillsbury biscuits
1 can sliced water chestnuts, drained
4 tbsp. flour

Place chicken in enough water to allow for broth to cook vegetables. Cook chicken until tender, remove from broth, debone. Meanwhile, prepare vegetables and have potatoes cut into bite-sized pieces. Put vegetables into strained broth and add butter. When vegetables are done, add chicken and thicken with 4 tablespoons flour and 1 1/2 cups milk.

Add 1 can water chestnuts and a small can of mushrooms to thicken mixture. Heat all to boiling point and pour into baking dish (about 9x13 inch). Using a large can of Pillsbury Country Biscuits, roll each biscuit out with a rolling pin and place on top of chicken mixture. Bake in a 400 degree oven until biscuits are done.