Chicken and Biscuits
submitted by: Diana Fife
serving size: 4-5
Ingredients:
¼ cup margarine
4 boneless skinless chicken breast halves, cubed
½ tsp dried thyme leaves
½ tsp paprika
¼ tsp black pepper
1 can (14 oz) chicken broth, divided
1/3 cup all-purpose flour
1 pkg (10 oz) frozen peas and carrots
1 can (12 oz) refrigerated biscuits
Directions:
4 boneless skinless chicken breast halves, cubed
½ tsp dried thyme leaves
½ tsp paprika
¼ tsp black pepper
1 can (14 oz) chicken broth, divided
1/3 cup all-purpose flour
1 pkg (10 oz) frozen peas and carrots
1 can (12 oz) refrigerated biscuits
Directions:
Preheat oven to 375. Melt butter in large skillet over medium heat. Add chicken, thyme, paprika and pepper. Cook 5-10 min. or until chicken is browned.
In a small bowl, combine ¼ cup chicken broth with flour; stir until smooth. Set aside.
Add remaining chicken broth to skillet; bring to a boil. Gradually add flour mixture, stirring constantly to prevent lumps from forming. Simmer 5 minutes. Add peas and carrots; continue cooking 2 minutes.
Transfer to a 1 ½ - quart casserole dish; top with biscuits. Cover with foil. Bake 40 minutes. Remove foil and bake another 15 minutes until biscuits are golden brown.
If you're feeling ambitious or just don't have refrigerated biscuits, this is the biscuit recipe I use:
Ingredients:
2 cups flour
½ tsp salt
2 tsp sugar
4 tsp baking powder
½ tsp cream of tarter
½ cup shortening
2/3 cup milk
Directions:
Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs. Add milk all at once; stir only until dough follows fork around bowl. Turn out on lightly floured surface. Knead gently ½ minutes. Pat or roll out ½ inch thick; cut with lip of a floured cup. Bake on ungreased cookie sheet 10-12 minutes @ 450. Makes 16.
