Chicken and Biscuits
/4 cup unbleached all-purpose flour
1 3/4 cups fat-free chicken broth*, divided
1 pound skinless, boneless chicken breasts, cut into cubes
1 cup frozen peas or corn
8 ounces sliced mushrooms (about 3 cups)
1 jar (2 ounces) chopped pimiento, drained
1 teaspoon dried parsley
1/8 teaspoon ground black pepper
1 can (7 ounces) buttermilk biscuits (10 biscuits per can
In a medium skillet** that has been sprayed with nonstick cooking spray, add remaining broth and flour mixture. Bring to a boil, stirring constantly until thickened. Reduce heat and add chicken, peas, mushrooms, pimiento, parsley, and pepper. Return to a boil, reduce heat and simmer, stirring occasionally, for 5 minutes.
In a 2-quart casserole** that has been sprayed with nonstick cooking spray, add hot chicken mixture.
Place biscuits on top of the hot chicken mixture. Bake 20 minutes or until biscuits are golden brown. Let set for 5 minutes before serving. Serve in bowls.