Chicken and Biscuits

 

2 1/4

cups Original Bisquick® mix

2/3

cup milk

1

tablespoon vegetable oil

4

boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces

1 1/2

teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves

1/4

teaspoon pepper

1/2

teaspoon Dijon mustard

1

bag (12 oz) Green Giant ® Valley Fresh Steamers™ frozen mixed vegetables

1

container (10 oz) refrigerated Alfredo pasta sauce

• 1 Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 8 to 10 minutes or until golden brown.
• 2 Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, thyme and pepper in oil, stirring occasionally, until chicken is no longer pink in center.
• 3 Stir in remaining ingredients; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until hot. Split biscuits; serve chicken mixture over biscuits.