Chicken and Biscuits
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
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
Serving Size: Makes 8 servings