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Chicken and Biscuits

Healthy Kids Chicken and Biscuits Recipe

                   
Chicken and Biscuits
Indulge in the ultimate comfort food with this hearty, Southern-inspired casserole dish. Use pre-made baking mix, canned mushroom soup, and vegetables to invigorate your weeknight routine.
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Ingredients
Recipe yields 6 servings
2 boneless, skinless chicken breasts (6 oz each), trimmed of fat
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup water
3 cups frozen mixed vegetables, thawed
1 can (10 1/4 oz) reduced fat low sodium cream of mushroom soup
1 tsp dried thyme
1 2/3 cups reduced-fat biscuit mix
2/3 cup skim milk
1 tsp dried parsley
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Directions
Step 1

Preheat oven to 400°. Lightly coat a baking sheet with nonstick cooking spray. Chop chicken breasts into 1-inch cubes and transfer to baking sheet. Bake for 15 minutes, or until chicken is cooked through.

Step 2

Lightly coat a 9-inch pie plate with nonstick cooking spray and add cubed chicken, onion, celery, water, mixed vegetables, soup and thyme. Place in oven.

Step 3

In a bowl, combine biscuit mix, milk and parsley. Mix until blended. With lightly floured hands form dough into 6 biscuits.

Step 4

Remove chicken and soup mixture from oven and place uncooked biscuits on top of mixture. Return to oven for an additional 10 minutes or until biscuits are lightly golden. Reduce oven temperature to 350° and bake for an additional 10 to 15 minutes.

Time: 60 minutes
Servings: 6
Calories: 258
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition Info
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:258
total fat:4g
sat fat:0g
cholesterol:34mg
sodium:632mg
total carb:36g
fibers:2g
proteins:17g

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Healthy Kids Chicken and Biscuits Recipe
Ingredients
Recipe yields 6 servings
2 boneless, skinless chicken breasts (6 oz each), trimmed of fat
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup water
3 cups frozen mixed vegetables, thawed
1 can (10 1/4 oz) reduced fat low sodium cream of mushroom soup
1 tsp dried thyme
1 2/3 cups reduced-fat biscuit mix
2/3 cup skim milk
1 tsp dried parsley
Directions
Step 1

Preheat oven to 400°. Lightly coat a baking sheet with nonstick cooking spray. Chop chicken breasts into 1-inch cubes and transfer to baking sheet. Bake for 15 minutes, or until chicken is cooked through.

Step 2

Lightly coat a 9-inch pie plate with nonstick cooking spray and add cubed chicken, onion, celery, water, mixed vegetables, soup and thyme. Place in oven.

Step 3

In a bowl, combine biscuit mix, milk and parsley. Mix until blended. With lightly floured hands form dough into 6 biscuits.

Step 4

Remove chicken and soup mixture from oven and place uncooked biscuits on top of mixture. Return to oven for an additional 10 minutes or until biscuits are lightly golden. Reduce oven temperature to 350° and bake for an additional 10 to 15 minutes.

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