1/2 c Flour, all-purpose
1/2 ts Salt
1/2 ts Pepper
6 Chicken breast halves;
-skinned and boned
1/4 c Butter (or marg.)
1 c Onion; chopped
1 cn Chicken broth; undiluted
1 cn Tomatoes, stewed; drained
11 oz Corn, whole kernel; drained
10 oz Beans, baby lima; thawed
1 1/2 ts Thyme, whole dried
10 oz Biscuits, Southern Style
-refrigerated
Combine first 3 ingredients; coat chicken in flour mixture shaking off
excess.
Melt butter in a large skillet over medium-high heat. Cook chicken 7
to 10 minutes or until done, turning once. Remove from heat; let
cool enough to handle. Shred chicken. Set aside.
Saute onion in pan drippings until tender, about 5 minutes. Add
chicken broth, tomatoes, corn, beans, and thyme to skillet; cover and
simmer 15 mintues. Stir in chicken.
Pour vegetable mixture into a 12x8x2" baking dish.
Cut biscuits into quarteres and arragne in a decorative fashion over
casserole. Bake at 375 degrees for 15 to 20 minutes or until
biscuits are golden.
