Chicken and Biscuits

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 245.4
  • Total Fat: 8.2 g
  • Cholesterol: 0.6 mg
  • Sodium: 586.8 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 10.4 g

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

Yummy, quick, easy!
You can add whatever veggies you want--this is just what I had on hand and felt like dealing with. Great for leftover chicken and/or vegetables.
Could use a different kind of biscuit, the honey butter ones were just what I had in the fridge.
Yummy, quick, easy!
You can add whatever veggies you want--this is just what I had on hand and felt like dealing with. Great for leftover chicken and/or vegetables.
Could use a different kind of biscuit, the honey butter ones were just what I had in the fridge.

Number of Servings: 8

Ingredients

    15 oz can sweet baby peas
    Frozen Carrots (I used crinkle-cut), about 1 1/3 cup
    1 can Cream of Celery-Campbells 98% FF
    Chicken breast, 8 oz
    1 cup water
    *Pillsbury Grands Flaky Layers Honey Butter, 8 (one canister)
    Sage, ground, 1 tsp
    Garlic powder, 1 tsp
    *Onion powder, 1 tsp
    Pepper, black, 3 dash

Tips

Yum.


Directions

Cut chicken into cubes and cook in a skillet (or use leftover, like I did). Add to a bowl and mix in remaining ingredients (except biscuits). Put into a deeper baking dish (I used a deep pie plate), cover with foil, and bake at 350 for 25-30 minutes. Add biscuits to the top and bake according to package directions. Serve hot! :-)

Serving Size: Makes 8 servings

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