Chicken Biscuits

weekend cooker's Note:

Buttermilk Bisciuts topped with chicken and vegetables. A quick making recipe.

• Total Time: 16 mins
• Prep Time: 4 mins
• Cook Time: 12 mins

Ingredients:

Serves: 5-6

Yield: 5.0 biscuits

• 6 ounces refrigerated biscuit dough
• 9 ounces boneless skinless chicken breasts, diced
• 1 teaspoon minced garlic
• 1 (10 ounce) package frozen mixed vegetables, thawed, and drained
• 1/4 cup dry white wine
• 1/4 cup water
• 1/4 teaspoon black pepper
• 1 (10 3/4 ounce) low-fat condensed cream of chicken soup

Directions:

1. Preheat oven, and bake biscuits according to directions on package.
2. Spray a nonstick skillet with cooking spray and heat over medium high.
3. Cook the chicken and garlic for 5 minutes.
4. Mix in the vegetables, chicken broth, water, pepper, and soup, and cook for 5 minutes stirring frequently.
5. Separate the biscuits in half, and set halves on plates and top with chicken mixture.

Reviews

[MsSally]

Oh my this was good. Basic, simple, wholesome and QUICK. What more can I say. My chicken was still a little frosty when I put it in the pan so I didn't need to add any broth or water cause it made alot of juice as I cooked it. I also added a generous sprinkle of MS DASH and it was yummy....

[Annacia]

Very good home style comfort food. I used the leftover from a very herb-y roast chicken of the night before. I didn't try to remove any of the herbs and I think that they only helped. In place of the wine and water I used the defatted chicken drippings, The biscuits were home made whole wheat. Just the thing on another Cold rainy (August!!) evening when I had to fire up the furnace. It was enjoyed by everyone.

[Sydney Mike]

As did others, I used chicken broth (homemade) in place of both the white wine & the water! Also used a mix of freshly steamed vegetables (peas, corn, carrots, beans) instead of the frozen & this all came together very nicely, especially when served over the buttermilk biscuits that I used! [Tagged, made & reviewed in Zaar Stars tag]