Taste of Home
Chicken Biscuit Skillet
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
My mother always made this while we were growing up. Now I make it for my own husband and kids. I use the small biscuits since their tops brown so nicely. I also sometimes add mushrooms to this recipe because my family loves them. —Keri Boffeli, Monticello, Iowa
Ingredients
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1 tablespoon butter
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1/3 cup chopped onion
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1/4 cup all-purpose flour
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1 can (10-1/2 ounces) condensed chicken broth, undiluted
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1/4 cup fat-free milk
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1/8 teaspoon pepper
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2 cups shredded cooked chicken breast
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2 cups frozen peas and carrots (about 10 ounces), thawed
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1 tube (12 ounces) refrigerated buttermilk biscuits, quartered
Directions
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1.
Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes.
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2.
In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the chicken and vegetables; heat through. Arrange quartered biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.
Nutrition Facts
1 serving: 320 calories, 11g fat (4g saturated fat), 42mg cholesterol, 861mg sodium, 36g carbohydrate (4g sugars, 2g fiber), 22g protein.
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