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Ingredients
| Bisquick: 2 1/4 cups |
| whole milk: 2/3 cup |
| vegetable oil: 1 Tbl |
| chicken breasts: 4 breasts (boneless skinless,cut into 1-inch pieces) |
| fresh thyme: 1 1/2 tsp |
| black pepper: 1/4 tsp |
| Dijon mustard: 1/2 tsp |
| frozen mixed vegetables: 12 oz |
| alfredo pasta sauce: 10 oz |
Chicken and Biscuits
Credit: www.bettycrocker.com
User rating:
-
Prep Time
30 min -
Cook Time
8 min -
Servings
6 serving(s)
Tags
- Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 8 to 10 minutes or until golden brown.
- Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, thyme and pepper in oil, stirring occasionally, until chicken is no longer pink in center.
- Stir in remaining ingredients; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until hot. Split biscuits; serve chicken mixture over biscuits.