Skillet Chicken And Biscuits

• 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

1. Preheat oven to 450u0b0.
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 450u0b0 for 6 to 7 minutes or until browned. Spoon chicken mixture over 2 pastry triangle halves.

condensed reducedfat cream, lowfat sour cream, chicken, mixed vegetables, pimiento, thyme, pepper, parsley, roll dough

Taken from www.myrecipes.com/recipe/skillet-chicken-biscuits (may not work)