1/2 c. chopped onion
1/4 c. butter
2/3 c. flour
1/2 tsp. salt
1 (10 3/4 oz.) can condensed chicken broth
1 c. water
3 drops hot pepper sauce
2 1/2 c. cubed cooked chicken
1 1/2 c. frozen mixed vegetables, thawed
1 c. sour cream
1 can refrigerated biscuits (5 servings)

In large heavy skillet saute onions in butter until tender. Add flour and salt; blend until smooth. Add chicken broth, water and hot pepper sauce. Cook stirring, constantly, until thickened. Stir in chicken, mixed vegetables and sour cream. Simmer over low heat until thoroughly heated.

Separate biscuits, cut each into 4 sections. Place sections in hot mixture. Simmer uncovered 10 minutes. Cover and simmer over low heat for 20 minutes or until biscuits are no longer doughy. Garnish with chopped parsley and paprika.