Bistro Chicken and Biscuits

• 1 can Refrigerated Biscuits
• 1 Tablespoon Olive Oil
• 2 whole Green Onions, Thinly Sliced
• 1 cup Sliced Mushrooms
• 1/4 cups Sun-dried Tomatoes, Sliced Thin
• 1 can Cream Of Chicken Soup
• 1 cup Water
• 1 teaspoon Basil, Fresh Or Dried
• 2 cups Fresh Spinach
• 2 cups Cooked, Shredded Chicken

1. Bake biscuits according to package directions.
2. Heat a non-stick skillet over medium-high and coat with olive oil.
3. Saute green onions and mushrooms for about 3 minutes, or until mushrooms are soft.
4. Add in sun-dried tomatoes, season vegetables with salt and pepper.
5. Whisk in soup and water until smooth.
6. Simmer over medium-high until mixture becomes smooth and creamy, about 5-8 minutes.
7. Stir in basil.
8. In last few minutes of cooking, stir in spinach leaves, cooking until wilted.
9. Stir in chicken, until heated through.
10. Plate warm biscuits and smother with chicken mixture.
11. Grab a napkin and dig in!
12. *Pick up a roasted chicken from the market on your way home, or even use a 12 oz.
13. can of chicken meat.
14. Either way, pre-cooked chicken makes this meal super easy!

olive oil, green onions, mushrooms, tomatoes, cream of chicken soup, water, basil, fresh spinach, chicken

Taken from tastykitchen.com/recipes/main-courses/bistro-chicken-and-biscuits/ (may not work)