Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.Halve biscuits and put each bottom half in a shallow bowl.Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes.
Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute. These flavored crackers have 0 grams of trans fat per serving. Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Made with chicken, these baked crackers have a light, crunchy texture. Make Chicken In Gravy While Biscuits Bake. Cool to warm on baking sheet on a rack. Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes. Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares. Turn dough out onto a floured surface and gently knead 7 or 8 times, (Do not overwork, or biscuits will be tough). Stir in milk with a fork just until a sticky dough forms. 
Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.Refrigerate for approximately 2 hours before serving. Spoon into your favorite serving dish or take-along container.
Add remaining cheeses, beating until well blended.
Put oven rack in middle position and preheat oven to 450☏. Chicken In A Biscuit crackers Steps: In a bowl, with electric mixer at medium speed, beat cream cheese until smooth gradually blend in milk.
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