Loi Palmer, Feb./March 2006 MMCW
2 1/2 cups diced herb rotisserie chicken from the grocery store deli, 1 package of frozen mixed vegetables.
Spread the chicken and vegetables into an eight cup casserole dish.
Veloute Sauce: 1/4 cup butter, 1/4 cup flour, 1 cup milk, 2 chicken bouillon cubes, 1 1/2 cup water, 1/2 teaspoon pepper.
In a small saucepan melt butter. Shake the flour and 1 cup of milk together in a jar. Add the flour and water mixture slowly to the melted butter. Add the chicken bouillon cubes and water–stir until the bouillon cubes are dissolved. Season with pepper. Bring the sauce to a boil. Reduce heat and simmer for 5 minutes. Pour the sauce over the chicken and vegetables.
Biquick Topping: 1 1/2 cup Bisquick MIx, 1/2 cup sour cream.
Combine the Bisquick and sour cream. Drop small biscuits all over the top of the chicken. Brush biscuits with 1 beaten egg. For added pizazz and flavor, sprinkle on sesame seeds.
Bake for 30 minutes at 350 degrees.