Print Options

Back to Chicken 'n' Biscuits >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Chicken 'n' Biscuits

"This comforting casserole has a colorful medley of vegetables and chunky chicken topped with golden homemade biscuits," explains Marilyn Minnick of Hillsboro, Indiana.

8 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

1 medium onion, chopped
2 teaspoons canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2-1/2 cups fat-free milk
1 tablespoon Worcestershire sauce
1 package (16 ounces) frozen mixed vegetables
2 cups cubed cooked chicken
2 tablespoons grated Parmesan cheese
BISCUITS:
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup fat-free milk
3 tablespoons canola oil
1 tablespoon minced fresh parsley

Directions

In a large saucepan, saute onion in oil until tender. Stir in the
flour, basil, thyme and pepper until blended. Gradually stir in milk
and Worcestershire sauce until smooth. Bring to a boil; cook and
stir for 2 minutes or until thickened. Stir in the vegetables,

2 of 2

Chicken 'n' Biscuits (continued)

Directions (continued)

chicken and cheese; reduce heat to low.
Meanwhile, in a large bowl, combine the flour, sugar, baking powder
and salt. In a small bowl, combine the milk, oil and parsley; stir
into dry ingredients just until combined.
Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop
biscuit batter by rounded tablespoonfuls onto chicken mixture.
Bake, uncovered, at 375° for 30-40 minutes or until biscuits are
lightly browned. Yield: 8 servings.

Nutrition 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.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.