Creamy Chicken and Biscuits
Prep: 5 minutes Cook: 15 minutes
2 cups cooked chicken
½ cup milk
½ teaspoon poultry seasoning
½ teaspoon pepper
1 can cream of chicken soup, undiluted
1 package frozen mixed vegetables
1 (5.5 or 6 oz) can refrigerated biscuits
Combine first 6 ingredients in a saucepan. Cook over medium heat 10 to 15 minutes or until thoroughly heated, stirring often.
Meanwhile, bake biscuits according to package directions.
Split hot biscuits in half; spoon chicken mixture over biscuit halves.
Yield: 4 servings
**This recipe has been added to the line-up for today's Tasty Tuesday over at Beauty and Bedlam. Check out all the yummy recipes listed.
We make something very similar. I usually take a day once a month or so and make a large (quadrupled) recipe of my homemade biscuits, cut them out and freeze them on cookie sheets and then once frozen, bag them for the freezer. When I make Chicken & Biscuits, I always just make a white sauce instead of the canned soup because we have to watch our sodium (and pennies), then just assemble as you do and top with the frozen biscuits. So yummy and totally comfort food!
ReplyDeleteBlessings!
Gail