P
pinklife
Guest
Ingredients:
• 6 cans of refrigerated biscuits (60 total)
• 1 lb. boneless, skinless chicken breast
• 2 1/2 cups of frozen mixed vegetables
• 1 can of cream of chicken soup
• Curry powder
• Flour
Method:
Sprinkle chicken breast, front and back, with curry powder. Bake at 350 degrees until cooked through. While chicken is baking, spread flour onto rolling surface and begin rolling biscuit dough into 4 to 5-inch circles, refrigerating in groups of 10. Dice the cooked chicken and place in saucepan; add mixed vegetables and cream of chicken soup (add no water to soup.) Add curry powder to taste. Simmer until hot. Place rolled out biscuit on waxed paper and place 1 to 1 1/2 tsp of filling on one side of biscuit, leaving room for edging. Fold empty half of biscuit over top of filling and press edges to seal; repeat with other biscuits. Bake at temperature indicated on can of biscuits until lightly browned; timing may differ from time on can, so check often.
• 6 cans of refrigerated biscuits (60 total)
• 1 lb. boneless, skinless chicken breast
• 2 1/2 cups of frozen mixed vegetables
• 1 can of cream of chicken soup
• Curry powder
• Flour
Method:
Sprinkle chicken breast, front and back, with curry powder. Bake at 350 degrees until cooked through. While chicken is baking, spread flour onto rolling surface and begin rolling biscuit dough into 4 to 5-inch circles, refrigerating in groups of 10. Dice the cooked chicken and place in saucepan; add mixed vegetables and cream of chicken soup (add no water to soup.) Add curry powder to taste. Simmer until hot. Place rolled out biscuit on waxed paper and place 1 to 1 1/2 tsp of filling on one side of biscuit, leaving room for edging. Fold empty half of biscuit over top of filling and press edges to seal; repeat with other biscuits. Bake at temperature indicated on can of biscuits until lightly browned; timing may differ from time on can, so check often.