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Chicken 'N' Biscuits

Diet.Chef's picture
Ingredients
  Margarine 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Diced carrots 2 Cup (32 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Quartered mushrooms 1⁄2 Cup (8 tbs)
  Diced onion 1⁄2 Cup (8 tbs)
  All purpose flour 3 Tablespoon
  Canned chicken broth 1 Cup (16 tbs) (Ready To Serve)
  Skinless boneless chicken breasts 15 Ounce, cut into cubes
  Chopped fresh parsley 1 Tablespoon
  Chopped fresh dill 1 Teaspoon
  White pepper 1⁄8 Teaspoon
  Refrigerated buttermilk flaky biscuits 4 (Ready To Bake,1 Ounce Each)
Directions

In 3-quart saucepan melt margarine; add carrots, onion, celery, and mushrooms and cook over medium heat, stirring frequently, until vegetables are softened, 2 to 3 minutes.
Sprinkle flour over vegetables and stir quickly to combine; cook, stirring constantly, for 1 minute.
Gradually stir in broth.
Add remaining ingredients except biscuits and stir to combine.
Reduce heat to low and cook, stirring occasionally, until mixture thickens, about 5 minutes.
Preheat oven to 425° F.
Transfer mixture to 2-quart casserole and bake until carrots are tender-crisp, 10 to 15 minutes.
Arrange biscuits over chicken mixture and continue baking until biscuits are golden, 10 to 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
40 Minutes
Servings: 
4

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