|
Brown
onion and green pepper in
shortening; blend in flour and
seasonings, and gradually add
chicken stock, stirring
constantly. Cook until
thick. Add remaining
ingredients, and turn into deep
9" round baking dish.
Cover with rich biscuits, or
biscuit dough, and bake at 425
F. for 20 to 25 minutes.
Note:
Chicken stock may be made by
dissolving two chicken bullion
cubes in two cups of boiling
water, but salt should be
omitted if bullion cubes are
used. |
