Chicken and Biscuits

By amberwherley

Ingredients

• 2 1/4 cups Original Bisquick® mix
• 2/3 cup milk
• 1 tablespoon vegetable oil
• 4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon pepper
• 1/2 teaspoon Dijon mustard
• 1 bag (12 oz) Green Giant ® Valley Fresh Steamers™ frozen mixed vegetables
• 1 container (10 oz) refrigerated Alfredo pasta sauce

Details

Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 8 to 10 minutes or until golden brown.
2 Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, thyme and pepper in oil, stirring occasionally, until chicken is no longer pink in center.
3 Stir in remaining ingredients; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until hot. Split biscuits; serve chicken mixture over biscuits.