Savory Chicken & Biscuits Recipe
Ingredients
| 2 tablespoons olive or vegetable oil | ||
| 1 pound boneless skinless chicken breasts, cut into 1-inch pieces | ||
| Onion | 1 Medium, chopped | |
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| Celery | 1 Cup (16 tbs), thinly sliced | |
| 1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix | ||
| Milk | 1 Cup (16 tbs) | |
| Refrigerated biscuits package | 1 | |
Directions
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.
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.
Chef
