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Prep Time: 4 Minutes Cook Time: 12 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Buttermilk Bisciuts topped with chicken and vegetables. A quick making recipe. Ingredients:
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 |
Directions:
1. Preheat oven, and bake biscuits according to directions on package.
2. Spray a nonstick skillet with cooking spray and heat over medium high.
3. Cook the chicken and garlic for 5 minutes.
4. Mix in the vegetables, chicken broth, water, pepper, and soup, and cook for 5 minutes stirring frequently.
5. Separate the biscuits in half, and set halves on plates and top with chicken mixture.
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