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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 420.6
  • Total Fat: 8.1 g
  • Cholesterol: 74.7 mg
  • Sodium: 1,001.2 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 41.9 g

View full nutritional breakdown of Chicken a la king, and bisquick biscuits calories by ingredient
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Chicken a la king, and bisquick biscuits



Introduction

SERIOUS comfort food, that won't blow your whole day. 408 cal + 7.9 fat total, for chicken and sauce, biscuits, and salad + dressing. SERIOUS comfort food, that won't blow your whole day. 408 cal + 7.9 fat total, for chicken and sauce, biscuits, and salad + dressing.
Number of Servings: 6

Ingredients

    Chicken Breast, no skin, 3 breast, bone and skin removed
    *Whole Wheat Flour, .25 cup
    Peppers, sweet, red, raw, sliced, 1 cup
    Mushrooms, fresh, 1 cup, slices
    Onions, raw, .5 cup, chopped
    Sherry, dry, .25 cup
    1cup water
    Pepper, black, .5 tsp
    Garlic powder, 1 tbsp
    Tabasco Sauce, 1 tsp
    Salt, .25 tsp
    *Extra Virgin Olive Oil, 2 tbsp
    Milk, canned, evaporated, nonfat, 2 cup

    *Heart Smart Bisquick (mix only), 1 cup
    Milk, nonfat, 1 cup

    12 cups garden salad mix
    12tbsp fat free caesar salad dressing.
    6 bottles spring water.

Directions

preheat oven to 400 degrees.

stir skim milk and bisquick together in a bowl until just mixed (batter will be lumpy). let dough rest while continuing next step.

chop chicken breasts into 1 inch cubes. chop peppers into 1/2 inch wide slices. put flour into quart sized zipper bag with salt, pepper,and garlic powder. add chicken cubes to bag and shake well to coat. DO NOT DISCARD EXCESS FLOUR. begin heating olive oil in pan on stovetop.

drop 12 even portions of dough on to ungreased non stick cookie sheet, and bake at 400 for 8-10 minutes, or until tops are golden brown. (bottoms should not be black)

while biscuits are baking, dump chicken cubes (not extra flour) into hot oil, and brown on all sides (about 6 minutes) med high heat. Add green peppers, onion, and mushrooms, and sautee until they begin to soften. Reduce heat to medium,add dry sherry and water, and scrape bottom of pan to loosen flour that has begun to stick. Add extra flour from bag, stir well, and smash lumps down with the back of a spoon to break them up. Add evaporated milk, and simmer, stirring constantly until sauce thickens. Remove from heat. Add tabasco, and mix well.

by this point the biscuits should have already been removed from the oven. Put two biscuits on each plate, and cut them open like an english muffin (making 4 halves) spoon 1/6 of chicken mixture over each plate of biscuits. Serve with a simple green salad, and spring water for a complete meal. ENJOY!



Number of Servings: 6

Recipe submitted by SparkPeople user JAMIEMONSTER.






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Member Ratings For This Recipe


  • Incredible!
    1 of 2 people found this review helpful
    Very, very tasty! - 12/3/07

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  • I think the recipe is a bit mixed up - I tried making the biscuits as per instructions in recipe, they didn't work at all I had to do a second batch- the taste was ok nothing special I don't think I will make again - 11/6/11

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