Chicken 'N Biscuit Casserole

Makes 6 servings

ingredients

1 cup chopped onions
1/2 cup (1 stick) margarine - divided
1/4 cup dry sherry or water
10 1/2 oz. can low sodium chicken broth
1 cup all purpose flour - divided
1 tsp. poultry seasoning
3/4 tsp. salt (optional)
2 1/2 cups chopped, cooked chicken breasts
10 1/2 oz. pkg. frozen peas and carrots, thawed
3/4 cups Quaker Oats (uncooked)
2 tsp. baking powder
1/2 cup milk
1 egg white

directions

Preheat oven to 425 degrees. Cook onions in 2 Tbsp. margarine over medium heat for 3 minutes or until tender. Add combined water, broth, 1/4 cup flour, seasoning and salt. Cook 3 minutes or until thickened. Stir in cooked chicken and vegetables. Pour into 2 qt. casserole. In separate bowl, combine remaining 3/4 cups flour, oats and baking powder, and cut in remaining margarine until crumbly. Stir in milk and egg white until moistened. Drop large spoonfuls (about 1/4 cup) over chicken mixture. Bake 38 to 42 minutes or until golden.