CHICKEN & BISCUITS

CHICKEN & BISCUITS

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup butter or margarine

  • 4

    boneless skinless chicken breast, cut into ½ inch pieces

  • ½

    cup chopped onion

  • ½

    tsp. dried thyme leaves

  • ½

    tsp. paprika

  • ¼

    tsp. pepper

  • 1

    can (14 oz.) chicken broth, divided

  • cup flour

  • 1

    pkg. (10 oz.) frozen peas and carrots

  • 1

    can (12 oz.) refrigerated biscuits

Directions

Preheat oven to 375*. Melt butter in large skillet over medium heat. Add chicken, onion, thyme, paprika and pepper. Cook 5 minutes or until chicken is browned. Combine 1/4 cup chicken broth with flour; stir until smooth. Set aside. Add remaining chicken broth to skillet; bring to a boil. Gradually add flour mixture, stirring constantly to prevent lumps from forming. Simmer 5 minutes. Add peas and carrots; continue cooking for 2 minutes. Transfer to a 1-1/2 quart casserole; top with biscuits. Bake 25-30 minutes or until biscuits are golden brown.


Nutrition

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