Chop your carrots and place in a microwave safe bowl, add 1 Tbsp water and cover with saran wrap, poke a small hole to vent. Place in microwave on high for 5 minutes.

Heat oil in a large pan on med-low, add carrots, broccoli and onions and let cook for 7-10 minutes, stirring often. Remove from stove and place in a bowl with your cubed chicken.

Preheat oven to 400F, spray a 9x13 casserole dish and set aside.

Using the same pan you used for your vegetables melt your margarine over med-low heat. Stir in your flour and then whisk in your milk. Let simmer for 5 minutes, add your parsley and salt & pepper to taste.

Stir in your can of soup and your chicken broth and simmer another 5 minutes.

Stir in your vegetables and chicken and mix well.

Pour mixture into your casserole dish and bake in the oven for 20 minutes.

Remove from oven and place 9 (of your 10) biscuits on top (raw biscuits) you will have 1 extra. Return to oven for 12 minutes, until biscuits are a golden color. Let cool for 5 minutes. Makes 9 servings.

*note, you can add some peas and lower the broccoli or carrots if you wish.