Savory Chicken & Biscuits

• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 1 lb boneless skinless chicken breasts (about 2 cups) or 1 lb boneless skinless chicken thighs, cut into 1-inch pieces (about 2 cups)
• 1 medium onion, chopped
• 1 cup thinly sliced carrot
• 1 cup thinly sliced celery
• 1 envelope Lipton Recipe Secrets savory herb with garlic soup mix
• 1 cup milk
• 1 package refrigerated buttermilk biscuit (10 ounces)

1. Also terrific with LIPTON* RECIPE SECRETS(R) Golden Onion Soup Mix.
2. Preheat oven to 400F degrees.
3. In 12-inch skillet, heat oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until almost done.
4. Stir in onion, carrots and celery; cook, stirring occasionally, 3 minutes.
5. Stir in savory herb with garlic soup mix blended with milk.
6. Bring to the boiling point over medium-high heat, stirring occasionally; cook 1 minute.
7. Turn into lightly greased 2-quart casserole; arrange biscuits on top of chicken mixture with edges touching.
8. Bake 10 minutes or until biscuits are golden brown.

olive oil, chicken breasts, onion, carrot, celery, recipe secrets savory, milk, buttermilk biscuit

Taken from www.food.com/recipe/savory-chicken-biscuits-16916 (may not work)