Savory Chicken & Biscuits
|Olive oil/Vegetable oil||2 Tablespoon|
|Boneless skinless chicken breasts||1 Pound, cut into 1-inch pieces|
|Onion||1 Medium, chopped|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Savory herb with garlic soup mix||2 1⁄2 Ounce (1 Envelope Lipton Recipe Secrets)|
|Milk||1 Cup (16 tbs)|
|Flaky buttermilk biscuits||10 Ounce, refrigerated (1 Package)|
Preheat oven to 400°F.
In 12-inch skillet, heat oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until almost done.
Stir in onion, carrots and celery; cook, stirring occasionally, 3 minutes.
Stir in savory herb with garlic soup mix blended with milk.
Bring to the boiling point over medium-high heat, stirring occasionally; cook 1 minute.
Turn into lightly greased 2-quart casserole; arrange biscuits on top of chicken mixture with edges touching.
Bake 10 minutes or until biscuits are golden brown.