Finger Lickin' Chicken and Biscuits



Creamy Chicken and Biscuits

Aug 9, 2013
image
Alison Miksch

For a trip down South, try your hand at this classic dish—with veggies to boot! To prepare, spoon buttery biscuits on top of a thick chicken soup filled with fresh veggies like sliced mushrooms, baby carrots and peas, and bake until golden.

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Cal/Serv:
Yields:
Prep Time: 0 hours 10
Total Time: 0 hours 40
Ingredients
1 tsp.
12 oz. boneless, skinless chicken thighs, fat trimmed
baby carrots
sliced mushrooms
can condensed cream of chicken soup
Fat-Free Milk
1 tbsp. Dijon mustard
Heart Smart pancake and baking mix (Bisquick)
3 tbsp. chopped dill
frozen peas
scallions
Directions
  1. Heat oven to 400ºF. Heat oil in an 11- to 12-in. nonstick ovenproof skillet. Add chicken and cook over medium-high heat, stirring often, 3 minutes or until lightly browned.
  2. Stir in carrots and mushrooms. Cover and cook 5 minutes, stirring occasionally, until mushrooms release some of their liquid and carrots are almost crisp-tender.
  3. Stir in soup, 1 cup of the milk and the mustard until blended; bring to a simmer. Meanwhile, mix baking mix, 1 Tbsp of the dill and the remaining 1⁄3 cup milk in a small bowl until blended.
  4. Stir remaining 2 Tbsp dill, the peas and scallions into skillet. Remove from heat and spoon 8 dollops (about 1 Tbsp each) biscuit dough on top.
  5. Bake 15 to 20 minutes or until biscuits are golden and cooked through.





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Date: 05.12.2018, 06:32 / Views: 55531