• Prep Time: 10 Minutes
  • Cooking Time: 30 Minutes
  • Serves: 6 Servings

Creamy Chicken and Biscuits

  • Recipe Submitted by on

Category: Chicken, Main Dish

 Ingredients List

  • 1 teaspoon(s) oil
  • 12 ounce(s) boneless, skinless chicken thighs, fat trimmed, cut bite-size
  • 1 cup(s) baby carrots, halved lengthwise
  • 8 ounce(s) sliced mushrooms
  • 2 can(s) (10 3⁄4 oz each) condensed cream of chicken soup
  • 1 1/3 cup(s) fat-free milk
  • 1 tablespoon(s) Dijon mustard
  • 1 cup(s) Heart Smart pancake and baking mix (Bisquick)
  • 3 tablespoon(s) chopped dill
  • cup(s) frozen peas
  • 3 scallions, sliced

 Directions

1. Heat oven to 400ºF. Heat oil in an 11- to 12-in. nonstick ovenproof skillet. Add chicken and cook over medium-high heat, stirring often, 3 minutes or until lightly browned.

2. Stir in carrots and mushrooms. Cover and cook 5 minutes, stirring occasionally, until mushrooms release some of their liquid and carrots are almost crisp-tender.

3. Stir in soup, 1 cup of the milk and the mustard until blended; bring to a simmer. Meanwhile, mix baking mix, 1 Tbsp of the dill and the remaining 1⁄3 cup milk in a small bowl until blended.

4. Stir remaining 2 Tbsp dill, the peas and scallions into skillet. Remove from heat and spoon 8 dollops (about 1 Tbsp each) biscuit dough on top.

5. Bake 15 to 20 minutes or until biscuits are golden and cooked through.
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Nutritional Information:
(per serving)

Calories 283
Total Fat 10g
Saturated Fat 2g
Cholesterol 56mg
Sodium 1033mg
Total Carbohydrate 29g
Dietary Fiber 2g
Sugars n/a
Protein 19g
Calcium --

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