2 c. chicken, cooked and diced
1 c. carrots, cooked
1/2 c. tiny green peas
2 tbsp. butter
1/4 c. onion, finely chopped
2 tbsp. flour
1 c. chicken broth
1 c. sweet milk
1/2 c. sour cream

Gently stir together chicken, peas, and carrots. In skillet cook onions in butter until tender. Stir in flour; cook 1 minute. Stir in broth, milk, sour cream and seasonings. Pour into 2 quart casserole. Place dropped biscuits on top. Bake at 375 degrees for 10 minutes or until biscuits are golden.

PARSLIED DROP BISCUITS:

2 c. buttermilk baking mix
1/3 c. milk
1/2 c. finely chopped parsley

Combine biscuit mix, milk and parsley until just moistened. Drop by tbsp. on top of chicken mixture. Bake until golden brown (375 degrees for 10 minutes).