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lunch,main course,main dish,dinner
Chicken,Biscuits


, , http://www.tasteofhome.com/recipes/best-chicken–n–biscuits,

Quick and comforting, this delicious chicken and biscuits recipe is filled with chunky chicken, colorful veggies and spoonfuls of creamy flavor. It’s guaranteed to warm your family to their toes! —Judith Whitford, East Aurora, New York

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Ingredients

  • 6 individually frozen biscuits
  • 1 can (49-1/2 ounces) chicken broth, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 5 medium carrots, coarsely chopped
  • 2 celery ribs, chopped
  • 1/2 cup chopped onion
  • 1/2 cup frozen corn
  • 3 teaspoons dried basil
  • 1/4 teaspoon pepper
  • 1 cup all-purpose flour
  • 3/4 teaspoon browning sauce, optional

Directions

  • Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender.
  • In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.
Nutrition Facts

1-2/3 cups: 460 calories, 14g fat (4g saturated fat), 63mg cholesterol, 1353mg sodium, 51g carbohydrate (11g sugars, 4g fiber), 33g protein.

Reader Interactions

, Quick and comforting, this delicious chicken and biscuits recipe is filled with chunky chicken, colorful veggies and spoonfuls of creamy flavor. It’s guaranteed to warm your family to their toes! —Judith Whitford, East Aurora, New York Ingredients 6 individually frozen biscuits1 can (49-1/2 ounces) chicken broth, divided1-1/2 pounds boneless skinless chicken breasts, cubed5 medium carrots, coarsely chopped2 celery ribs, chopped1/2 cup chopped onion1/2 cup frozen corn3 teaspoons dried basil1/4 teaspoon pepper1 cup all-purpose flour3/4 teaspoon browning sauce, optional Directions Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture. Nutrition Facts 1-2/3 cups: 460 calories, 14g fat (4g saturated fat), 63mg cholesterol, 1353mg sodium, 51g carbohydrate (11g sugars, 4g fiber), 33g protein. Reader Interactions, Read More, image, Quick and comforting, this delicious chicken and biscuits recipe is filled with chunky chicken, colorful veggies and spoonfuls of creamy flavor. It’s guaranteed to warm your family to their toes! —Judith Whitford, East Aurora, New York Ingredients 6 individually frozen biscuits1 can (49-1/2 ounces) chicken broth, divided1-1/2 pounds boneless skinless chicken breasts, cubed5 medium carrots,…, 447726, Best Chicken ‘n’ Biscuits, http://www.tasteofhome.com/recipes/best-chicken–n–biscuits, , https://spoonacular.com/recipeImages/Best-Chicken-n-Biscuits-447726.jpg, , Ingredients:

  • 6 individually frozen biscuits
  • 3/4 teaspoon browning sauce, optional
  • 5 medium carrots, coarsely chopped
  • 2 celery ribs, chopped
  • 1 can (49-1/2 ounces) chicken broth, divided
  • 3 teaspoons dried basil
  • 1 cup all-purpose flour
  • 1/2 cup frozen corn
  • 1/2 cup chopped onion
  • 1/4 teaspoon pepper
  • 1-1/2 pounds boneless skinless chicken breasts, cubed

, , 1, , , lunch,main course,main dish,dinner







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