Chicken Biscuits

Buttermilk Bisciuts topped with chicken and vegetables. A quick making recipe.
- Ready In:
- 16mins
- Serves:
- Yields:
- Units:
Nutrition Information
9
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ingredients
- 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
- Preheat oven, and bake biscuits according to directions on package.
- Spray a nonstick skillet with cooking spray and heat over medium high.
- Cook the chicken and garlic for 5 minutes.
- Mix in the vegetables, chicken broth, water, pepper, and soup, and cook for 5 minutes stirring frequently.
- Separate the biscuits in half, and set halves on plates and top with chicken mixture.
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RECIPE MADE WITH LOVE BY
@weekend cooker
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@weekend cooker
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"Buttermilk Bisciuts topped with chicken and vegetables. A quick making recipe."
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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.
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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]
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