Chicken & Biscuits
Makes 4 to 6 servings
|1/4||cup (1/2 stick) butter or margarine|
|4||boneless skinless chicken breasts (about 1-1/4 pounds), cut into 1/2-inch pieces|
|1/2||cup chopped onion|
|1/2||teaspoon dried thyme leaves|
|1/4||teaspoon black pepper|
|1||can (about 14 ounces) chicken broth, divided|
|1/3||cup all-purpose flour|
|1||package (10 ounces) frozen peas and carrots|
|1||can (12 ounces) refrigerated biscuits|
- Preheat oven to 375°F. Melt butter in large skillet over medium heat. Add chicken, onion, thyme, paprika and pepper. Cook 5 minutes or until chicken is browned.
- Combine 1/4 cup chicken broth with flour in small bowl; stir until smooth. Set aside.
- Add remaining chicken broth to skillet; bring to a boil. Gradually add flour mixture, stirring constantly to prevent lumps from forming. Simmer 5 minutes. Add peas and carrots; continue cooking 2 minutes.
- Transfer mixture to 1-1/2-quart casserole; top with biscuits. Bake 25 to 30 minutes or until biscuits are golden brown.
Cook the chicken in an ovenproof skillet, instead of the 1-1/2-quart casserole. Place the biscuits directly on the chicken and vegetable mixture, then bake as directed.
|Total Fat||30 g|
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