Classic Chicken Biscuit Pie

American.foodie's picture

Nov. 20, 2011

Ingredients

Skinless boneless chicken tenderloins 12 , cut into 1 inch pieces
Water 4 Cup (64 tbs)
Chicken rice 12 Ounce (2 boxes, UNCLE BEN'S Brand)
Condensed cream of chicken soup 10 3/4 Ounce (1 can)
Frozen peas potatoes and carrots 1 Pound (1 bag)
Refrigerated buttermilk biscuits 12 Ounce (1 container)

Directions

GETTING READY

1 Preheat the oven to 400°F.

MAKING

2 In a large saucepan, combine chicken, water, rice, contents of seasoning packets, soup and vegetable mixture.

3 Mix well and gradually bring to a boil.

4 Cover and lower the heat.

5 Simmer for about 10 minutes.

6 Transfer to a 13X9-inch baking pan and top with biscuits.

7 Bake for 10 to 12 minutes or until the biscuits are golden brown.

SERVING

8 Cut and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 589Calories from Fat 72

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 1118 mg46.58%

Total Carbohydrates 40 g13.3%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 85 g170%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet