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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 173.0
  • Total Fat: 1.9 g
  • Cholesterol: 65.7 mg
  • Sodium: 878.4 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 0.0 g
  • Protein: 27.2 g

View full nutritional breakdown of Easy Chicken and Biscuits calories by ingredient
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Easy Chicken and Biscuits

Submitted by: KATHEROS

Introduction

Just the recipe for the chicken. Really easy and reheats great. Freeze leftovers! My chicken bouillon calls for 2 tsp. per 1 cup water, but use whatever yours calls for to make a broth. If gravy isn't thick enough, add 3 Tbsp cornstarch dissolved in 1/4 cup water, before adding chicken. Check out my dumpling recipe to go with it. Both combined it makes it very filling. Just the recipe for the chicken. Really easy and reheats great. Freeze leftovers! My chicken bouillon calls for 2 tsp. per 1 cup water, but use whatever yours calls for to make a broth. If gravy isn't thick enough, add 3 Tbsp cornstarch dissolved in 1/4 cup water, before adding chicken. Check out my dumpling recipe to go with it. Both combined it makes it very filling.
Number of Servings: 6

Ingredients

    1 - 1 1/2 lbs boneless skinless chicken breast
    6 cups water
    6-12 tsp chicken bouillon
    1/2 cup all-purpose flour
    3 Tbsp cornstarch, dissolved in 1/4 cup water (optional)
    pepper, to taste

Directions

1. Boil chicken in water on high heat, until cooked through.
2. Remove chicken. DO NOT DUMP WATER!
3. Dissolve bouillon into water (use enough to make a flavorful broth).
4. Mix flour and water to make a paste. Add water until paste is dissolved and liquidy.
5. Place broth on low heat. Whisk in flour mixture until dissolved.
6. Cook over medium-low heat until thickened, stirring often. If thicker gravy is desired add cornstarch mixture.
7. Tear chicken into bite-size pieces. Add to gravy and cook until heated through.
8. Add pepper, to taste.
9. Serve over warm biscuits or dumplings.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user KATHEROS.






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