Chicken 'N' Biscuits Recipe
Summary
Cooking Time40 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| 1 tablespoon plus 1 teaspoon margarine | ||
| Carrots | 2 Cup (16 tbs), diced | |
| 1/2 cup each diced onion, diced celery, and quartered mushrooms | ||
| All purpose flour | 3 Tablespoon | |
| 1 cup canned ready-to-serve chicken broth | ||
| 15 ounces skinned and boned chicken breasts, cut into cubes | ||
| Parsley | 1 Tablespoon, chopped | |
| Dill | 1 Teaspoon, chopped | |
| Pepper white | 1/8 Teaspoon | |
| 4 ready-to-bake refrigerated buttermilk flaky biscuits (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.
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.
Chef
