Chicken Biscuits
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Chicken & Biscuits
YIELD Makes 4 to 6 servings
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INGREDIENTS
| 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 |
| 1/2 | teaspoon paprika |
| 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 |
PREPARATION:
- 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.
Tip
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.
This recipe appears in:
Southern
NUTRITIONAL INFORMATION:
| Sodium | 1512 mg |
| Protein | 42 g |
| Fiber | 2 g |
| Carbohydrate | 51 g |
| Cholesterol | 125 mg |
| Total Fat | 30 g |
| Calories | 636 |
DIETARY EXCHANGE:
| Meat | 4 |
| Vegetable | 1 |
| Starch | 3 |
| Fat | 4 |
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