Skillet Chicken and Biscuits |
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Prep Time: 4 Minutes Cook Time: 13 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Ingredients:
1 (10-ounce) can condensed reduced-fat cream of chicken soup |
1/3 cup low-fat sour cream |
2 1/2 cups diced cooked chicken breast |
2 1/2 cups frozen mixed vegetables, thawed |
1 (4-ounce) jar diced pimiento, drained |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
2 tablespoons chopped fresh parsley |
1 (4-ounce) can reduced-fat refrigerated crescent dinner roll dough |
Directions:
1. Preheat oven to 450°.
2. Combine soup and sour cream in a large nonstick skillet; add chicken and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until vegetables are tender. Sprinkle with parsley.
3. Unroll dough, separating dough along perforations into triangles; cut each triangle in half. Bake at 450° for 6 to 7 minutes or until browned. Spoon chicken mixture over 2 pastry triangle halves.
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