Chicken and Biscuits

  • Prep 30 min
  • Total 30 min
  • Servings 6

Ingredients

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) frozen mixed vegetables
1
container (10 oz) refrigerated Alfredo pasta sauce

Steps

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  • 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.

Notes









Tips

Expert Tips

Speed up prep by using a pound of chicken breast strips for stir-fry.

Use reduced-fat Alfredo sauce to shave off a few calories.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
190
% Daily Value
Trans Fat
1g
% Daily Value*:
Vitamin A
30%
30%
Exchanges:
Free
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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