Biscuit-Topped Chicken Casserole

2 tablespoons margarine or butter
1/4 cup Bisquick baking mix
1 teaspoon salt
1/4 teaspoon ground sage
1 cup water
1 cup milk
1 chicken bouillon cube
2 cups cup-up cooked chicken or turkey
1 package (10 ounces) frozen mixed vegetables, thawed
1/2 cup sliced celery
1/4 cup chopped onion
2 cups Bisquick baking mix
1/2 cup cold water
1/4 cup grated Parmesan cheese
1 tablespoon snipped parsley
1/2 teaspoon papriks

Heat oven to 425 degrees. Heat margarine in 3-quart saucepan over low heat until melted. Stir in 1/4 cup baking mis, the salt and sage until smooth. Gradually stir in 1 cup water, the milk and bouillon cube. Heat to boiling, stirring constantly. Boil and stir until thickened. Stir in chicken, mixed vegetables, celery and onion; reduce heat. Mix 2 cups baking mix and 1/2 cup water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough about 1/2 inch thick. Cut into 9 bisquits with floured 2-inch biscuit cutter. Pour chicken mixture into ungreased sqquare pan, 9 x 9 x2-inches. Place biscuits on chicken mixture. Mix remaining ingredients; sprinkls over biscuits. Bake until golden brown, 10-15 minutes. Makes 4-5 servings.

Makes 4 servings.
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