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Nutritional Information
Calories 316
Fat 9.0g
Cholesterol 14.0mg
Sodium 1070mg
Carbohydrates 47.0g
Fiber 3.0g
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Chicken & Vegetables with Biscuits
Ingredients
1 large onion, cut into 1/2-inch pieces (produce department)
1 cup halved Baby Carrots (produce department)
1/4 pound green beans, cut into 1-inch pieces (produce department)
1 large red potato, cut into 1/2-inch pieces (produce department)
1/4 pound broccoli florets (produce department)
2 cups cubed cooked chicken (meat department)
2 cans condensed Campbell's cream of celery or cream of chicken soup (aisle #6)
2 cups Bisquick "original style" Baking Mix (aisle #11)
1 cup skim or low-fat milk (dairy department)
Directions
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1. Preheat oven to 450 degrees.
2. Place onion, carrots, beans, potato and broccoli in large skillet. Cover with water and bring to a boil; simmer 4 to 5 minutes until vegetables are tender. Drain and return vegetables to skillet.
3. Add chicken, soup and 1/4 cup milk to the vegetables. Season with salt and pepper.
4. Simmer on low, stirring gently, until hot and bubbling. Transfer to oven-proof casserole.
5. Combine baking mix with 3/4 cup milk; mix until soft dough forms. Drop by heaping tablespoons over chicken and vegetables.
6. Bake, uncovered, 10 to 15 minutes or until biscuits are lightly browned and sauce is bubbling.
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Servings
Serves 6
Time To Cook
Total Cooking time: 35 minutes.
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