More Great Recipes: Main Dish

Chicken and Biscuits


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

/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.


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

443 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

16 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11217 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter