1 medium onion, chopped 2 T melted butter 2 T all-purpose flour 1 10 1/2 ounce can cream of chicken soup, undiluted 1 101/2 ounce can chicken noodle soup, undiluted 2 cups cooked chopped chicken ( white meat) 1/4 t salt 1/4 t black pepper 1 t poultry seasoning 1 8 to 10 ounce can refrigerated biscuits
Preheat oven to 400 degrees. Saute onion in butter, blend in flour and stir until bubbly. Add soups and heat until thickened. Add chicken and seasonings. Mix well. Heat thoroughly. Pour into a greased 3-quart casserole dish. Arrange biscuits on top. Bake for 10-12 minutes, or until biscuits are brown. yields 6 servings. Can prepare ahead and freeze.
VEGETABLE MEDLEY SALAD
1 c cooked green peas 1 c cooked diced carrots 1 c cooked chooped cauliflower 1 c diced red bell peppers, steamed 1/4 c Italian Dressing Romaine lettuce for serving
Combine first 5 ingredients in a large bowl and refrigerate several hours. Serve on lettuce leaves. Serves 6.
1 10-oz package frozen raspberries, thawed and drained 3 T sugar 6 c vanilla ice cream 1 29-oz can peach halves, drained whipped cream
Puree raspberries and sugar in blender. Spoon ice cream into dessert cups. Top each portion with a peach half. Cover with raspberry puree and garnish with whipped cream.