Ingredients
4 cups cubed cooked chicken1-1/2 cups chicken broth1-1/2 cups frozen peas3 to 4 medium carrots, cut into 1/4-inch slices1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/4 teaspoon salt1/4 teaspoon pepper2 cups biscuit/baking mix1-1/4 cups milk1 teaspoon garlic powder1/2 teaspoon celery seedPaprika
Preparation
In a large saucepan, combine the chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally.
Meanwhile, combine the biscuit mix, milk, garlic powder and celery seed (mixture will be thin).
Pour hot chicken mixture into eight greased ovenproof 10-oz. custard cups or casseroles. Immediately spoon 1/4 cup of biscuit mixture evenly on top of each. Sprinkle with paprika.
Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown.
