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Chicken-Vegetable and Biscuit Bake

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Chicken-Vegetable and Biscuit Bake
  • Prep Time 15 min
  • Total Time 55 min
  • Servings 5
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Adding vegetables to this one-dish dinner is a beautiful way to dress up this dish. Not only do the vegetables add color, they are delicious and nutritious as well!

Ingredients

1
pound thawed boneless skinless chicken breasts
1
package Chicken Helper™ Oven Favorites® homestyle chicken & biscuit bake
2 1/3
cups hot water
3/4
cup milk
1
cup frozen mixed vegetables
1
cup sliced mushrooms or 1 can (4 ounces) mushroom pieces and stems, drained
3/4
cup milk

Directions

  • 1 Heat oven to 425ºF for any type 13x9-inch pan. For easy cleanup, spray bottom and sides of pan with cooking spray. Cut chicken into 1-inch pieces; set aside.
  • 2 Stir uncooked Potatoes, Sauce Mix, Creamy Sauce, hot water, 3/4 cup milk, the frozen mixed vegetables and mushrooms in pan. Add cut-up chicken.
  • 3 Stir 3/4 cup milk and the Topping Mix in 2-cup measuring cup or medium bowl just until moistened (batter will be thin and lumpy). Pour lengthwise back and forth over chicken and potatoes (most of batter will sink into liquid).
  • 4 Bake uncovered 35 to 40 minutes for glass, dark or nonstick pan, 43 to 48 minutes for shiny metal pan, or until top is light golden brown and potatoes are tender.
Tips  

Add a sprinkle of 2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes over the Topping before baking. For extra flavor, use chives or cilantro.

Warm cinnamon applesauce is a perfect "go with" for this comfort meal. Just stir ground cinnamon into applesauce to taste, and microwave to warm.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
90
)
Daily Value
Total Fat
10 g
(
Saturated Fat
3 g
)
Cholesterol
60 mg
Sodium
1090 mg
Potassium
680 mg
Total Carbohydrate
46 g
(
Dietary Fiber
3 g
)
Protein
28 g
Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
3 Starch; 2 1/2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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