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"This comforting casserole has a colorful medley of vegetables and chunky chicken topped with golden homemade biscuits," explains Marilyn Minnick of Hillsboro, Indiana.
This recipe is:
Diabetic Friendly
Nutritional Facts One serving equals 246 calories, 8 g fat (0 saturated fat), 24 mg cholesterol, 284 mg sodium, 31 g carbohydrate, 0 fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 meat, 1/2 fat.
Originally published as Chicken 'n' Biscuits in Taste of Home October/November 1999, p16
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 24, 2013 by okimomma
It's really good however I made a few tweaks...first no frozen mixed veg...I diced baby carrots and added some frozen cooked peas. Also I sauteed onions and 2 TB garlic together with 2 TB of butter and added the spices.Also I used Pillsbury southern style buttermilk biscuits. I baked for 15 mins uncovered then 15 mins covered to make sure the biscuits didn't burn and turned out perfect.
Reviewed on Jan. 12, 2012 by emarcelonis
Easy to make! Delicious! I add cream of chicken soup to the mixture as well as diced potatoes(right from the can), just to add a little something extra!
Reviewed on Dec. 12, 2011 by marrisa_s
Easy and delicious!
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