Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Chicken And Biscuits




Source of Recipe


Megan






List of Ingredients



• 2 tablespoons olive or vegetable oil
  
• 1 pound boneless, skinless chicken breast, cut into 1" pieces (about 2 cups)
  
• 1 medium onion, chopped
  
• 1 cup thinly sliced carrots
  
• 1 cup thinly sliced celery
  
• 1 envelope Lipton Recipe Secrets savory herb with garlic soup mix
  
• 1 cup milk
  
• 1 (10 ounces) package refrigerated flaky buttermilk biscuits
  






Instructions



1. Preheat oven to 400.
   
2. In a 12" skillet, heat oil over medium high heat and cook chicken, stirring occasionally, 5 minutes or until almost done.
   
3. Stir in onions, carrot and celery; cook stirring occasionally 3 minutes.
   
4. Stir in soup mix blended with milk.
   
5. Bring to boiling over medium high heat, stirring occasionally; cook 1 minute.
   
6. Turn into lightly greased 2-quart casserole; arrange biscuits on top of chicken mixture with edges touching.
   
7. Bake 10 minutes or until golden brown.
   
8. Makes about 4 servings.
   
9. Can use golden onion or golden herb with lemon soup mix instead.