Chicken Biscuits
SERVES 5 -6
6 ounces refrigerated biscuit dough
9 ounces boneless skinless chicken breasts, diced
1 teaspoon minced garlic
1 (10 ounce) package frozen mixed vegetables, thawed, and drained
1/4 cup dry white wine
1/4 cup water
1/4 teaspoon black pepper
1 (10 3/4 ounce) low-fat condensed cream of chicken soup
Preheat oven, and bake biscuits according to directions on package.
Spray a nonstick skillet with cooking spray and heat over medium high.
Cook the chicken and garlic for 5 minutes.
Mix in the vegetables, chicken broth, water, pepper, and soup, and cook for 5 minutes stirring frequently.
Separate the biscuits in half, and set halves on plates and top with chicken mixture
SERVES 5 -6
6 ounces refrigerated biscuit dough
9 ounces boneless skinless chicken breasts, diced
1 teaspoon minced garlic
1 (10 ounce) package frozen mixed vegetables, thawed, and drained
1/4 cup dry white wine
1/4 cup water
1/4 teaspoon black pepper
1 (10 3/4 ounce) low-fat condensed cream of chicken soup
Preheat oven, and bake biscuits according to directions on package.
Spray a nonstick skillet with cooking spray and heat over medium high.
Cook the chicken and garlic for 5 minutes.
Mix in the vegetables, chicken broth, water, pepper, and soup, and cook for 5 minutes stirring frequently.
Separate the biscuits in half, and set halves on plates and top with chicken mixture
