1 Tbsp margarine
1 cup each thinly sliced carrot and mushrooms
1/2 cup each diced onion and celery
1 Tbsp plus 1 tsp all-purpose flour
2 packets instant chicken broth and seasoning mix
1 1/3 cups water
8 oz skinned and boned cooked chicken, diced
1/8 tsp each poultry seasoning and pepper
2 ready-to-bake refrigerated buttermilk flacky biscuits (1 oz each), each cut into 6 wedges

Preheat oven to 375 degrees F. Spray two 1 3/4-cup casseroles with nonstick cooking spray; set aside.

In 1-quart saucepan heat margarine until bubble and hot; add vegetables, stirring to coat with margarine. Cover pan and cook over medium heat until vegetables are tender. Sprinkle vegetables with flour and broth mix and stir quickly to combine; cook, uncovered, for 1 minute. Gradually stir in water and, stirring constantly, bring to a boil. Reduce heat and cook, stirring, until mixture thickens; add chicken and seasonings and stir to combine.

Pour half of mixture into each sprayed casserole; top each portion with 6 biscuit wedges and bake until thoroughly heated and "dumpling" are browned, 10 to 15 minutes.

Yield: 2 servings

Nutritional Facts:
Calories: 429
Fat: 16g
Protein: 39g
Carbs: 31g
Fiber: 0g
Cholesterol: 101g
Sodium: 1317mg
Calcium: 82mg