Savory Chicken And Biscuits
- 2 Tbsp. olive or vegetable oil
- 1 lb. boneless skinless chicken breasts or thighs, cut into 1-inch pieces (about 2 c.)
- 1 medium onion, chopped
- 1 c. thinly sliced carrots
- 1 c. thinly sliced celery
- 1 envelope Lipton Recipe Secrets savory herb with garlic soup mix
- 1 c. milk
- 1 (10 oz.) pkg. refrigerated flaky buttermilk biscuits
- Preheat oven to 400u0b0. In 12-inch skillet, heat oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until almost done. Stir in onion, carrots and celery. Cook, stirring occasionally, 3 minutes. Stir in savory herb with garlic soup mix, blended with milk. Bring to the boiling point over medium-high heat, stirring occasionally. Cook 1 minute. Turn into lightly greased 2-quart casserole. Arrange biscuits on top of chicken mixture with edges touching. Bake 10 minutes or until biscuits are golden brown.
olive, boneless skinless chicken breasts, onion, carrots, celery, recipe secrets savory, milk, buttermilk biscuits
Taken from www.cookbooks.com/Recipe-Details.aspx?id=21982 (may not work)