I remember when I worked full time in a sewing factory. My mind would wander while sewing. After you do the same stitching over and over, it doesn't take all your attention to do the job. My mind would wander to wondering what I would fix for supper that evening. My kids were in the lower grades in school and came home about the same time I did. They had a long bus ride.

My husband would greet me at the door with the same question on most days. “What are we having for supper?” Usually, I didn't know. Yes, I had run through my mind what meat we had on hand. That led to considering several dishes to fix. He would say, “I'll peel the potatoes.” Well, you shouldn't fix potatoes with everything. The dish I had planned didn't take very long to bake and it didn't need potatoes, a green salad would do. I could put over a load of laundry while it was baking. Talk about multitasking; when you work full time, it is the name of the game. Ask any woman who works outside the home.

The dish I had in mind was Chicken with Biscuits. I would use the 12 ounce canned chicken breast and canned biscuits. It is a good dish to do when you are short of time. You can also add any kind of cooked vegetables you have on hand. It is a good way to use leftover chicken and/or vegetables.

CHICKEN BISCUIT STEW

¼ cup margarine
1/3 cup plain flour
½ teaspoon salt
Dash of black pepper
12-oz can chicken breast, diced
or 2 cups cooked cubed chicken (white or dark meat)
2 cups chicken broth
½ cup milk
1/3 cup chopped onion
1 cup cooked peas, drained
1 cup cooked sliced carrots, drained
1 can refrigerated biscuits.

Preheat oven to 375 F. In oven-proof skillet, melt margarine. Blend in flour, salt and pepper. Add chicken broth and milk, Cook, stirring constantly, until thickened. Add more milk, if necessary. Add chicken, onion, peas and carrots. Simmer until hot and bubbly. Separate dough into 10 biscuits. Arrange biscuits over hot chicken mixture. Sprinkle with poppy seeds or paprika, if desired. Bake at 375 F for 20 to 25 minutes or until biscuits are golden brown. Let stand a few minutes before serving. Makes 5 or 6 servings.
Note: Sometimes I would use chicken bouillon and water instead of the chicken broth. In that case, omit the salt. Of course, if I wasn't working, I would make my own biscuits.