1/4 c. chopped onion
3 tbsp. flour
1/2 tsp. salt
3 tbsp. butter
1 1/2 c. chicken broth
2 c. cubed cooked chicken
1 c. cooked peas
1 (3 oz.) can sliced mushrooms, drained
1 c. cooked sliced carrots
2 tbsp. chopped pimento
1 pkg. refrigerator biscuits

Cook onion in butter until tender. Blend in flour and salt. Add broth all at once, cook and stir until thickened and bubbly. Add chicken and vegetables. Pour into 1 1/2 quart casserole.

Snip 6 biscuits in quarters, arrange in ring, rounded side down, a top hot chicken (bake remaining biscuits on baking sheet). Bake casserole at 425 degrees for 8-10 minutes or until biscuits are done. Makes 6 servings.