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With cooler weather, this week’s recipe will sure to be a family favorite. I found the recipe in the Oct./Nov. 2020 “Taste of Home” magazine.

Chicken Biscuit Skillet

1 tablespoon butter

1/3 cup chopped onion

1/4 cup all-purpose flour

1 can (10 1/2 oz) condensed chicken broth, undiluted

1/4 cup fat free milk

1/8 teaspoon pepper

2 cups shredded cooked chicken breast

2 cups frozen peas and carrots (about 10 oz.), thawed

1 tube (12 oz.) refrigerated buttermilk biscuits, quartered

Preheat th...