Fireside Chicken and Biscuits*
Source of Recipe
JoAnna Lund
List of Ingredients
16 ozs skinned and boned uncooked chicken breasts, cut into 24 pieces
2 cups sliced celery
1-1/2 cups sliced carrots
1 cup chopped onion
1/2 cup water
1 (10-3/4 oz) can Healthy Request Cream of chicken Soup
1 tbsp dried parsley flakes
1/4 tsp black pepper
1 cup plus 2 tbsps Bisquick Reduced Fat Baking Mix
1/4 cup skim milk
2 tbsps Land O Lakes no-fat sour cream
In a large saucepan, combine chicken, celery, carrots, onion, and water.
Bring mixture to a boil. Lower heat, cover, and simmer for 20 to 25 minutes or
until vegetables are tender. Stir in chicken soup, 2 teaspoons parsley flakes,
and black pepper. Preheat oven to 425 degrees. Spray an 8-by-12-inch baking
dish with butter-flavored cooking spray. Spread mixture into prepared baking
dish. In a medium bowl, combine baking mix, remaining 1 teaspoon parsley
flakes, skim milk, and sour cream. Drop batter by tablespoonful over chicken
mixture to form 6 biscuits. Bake for 12 to 15 minutes or until biscuits are
golden brown. Place baking dish on a wire rack and let set for 5 minutes. Divide
into 6 servings.
Serves 6
236 Calories;4g Fat;20g Protein;30g Carbs;707mg Sodium;2g Fiber
Exchanges: 2 Meat, 1-1/2 Starch, 1 Vegetable
Recipe
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