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I am here to say THANK YOU! Your software is great!!!

When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.

Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!

Debi Self  Read more...

Chicken Biscuit Casserole
DVO Recipe Center
Serves: 6

Here's a great (and simple) recipe to teach your children on how to cook

Ingredients:

  • 3 cups cooked chicken, cubed
  • 2, 14-1/2-ounce cans chicken broth
  • 1, 1/2 cups sliced carrots
  • 3/4 cup onions, chopped
  • 1 cup celery, chopped
  • 3 cloves garlic, crushed
  • 1 cup frozen peas
  • 3 tablespoons cornstarch
  • 4 tablespoons water
  • 1 tube buttermilk refrigerator biscuits, you may also use homemade

Bring chicken broth to a boil; add carrots, onions, celery, and garlic; simmer 20 minutes. Mix cornstarch and water in a small bowl and stir until lumps are gone then add to broth. Cook until broth begins to thicken, add chicken and peas and cook for 5 more minutes. Pour into a 9x13 pan and top with biscuits. Cook on 350 degrees (F) for 20-25 minutes until biscuits are golden brown.


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