Chicken 'n' biscuits

Dinner tonight, October 11, 2014
Absolutely nice dish, I’m sure it a hit with kids and people there is not in to much seasoning
4 Servings

  • 1 medium onion, chopped
  • 2 teaspoons vegetable oil
  • ¼ cup all-purpose flour
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ¼ teaspoon pepper
  • 2 ½ cups fat-free milk
  • 1 tablespoon Worcestershire sauce
  • 1 (16 ounce) package frozen mixed vegetables
  • 2 cups cubed, cooked chicken
  • 2 tablespoons grated Parmesan cheese
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 tablespoon minced fresh parsley

1) In a saucepan, sauté onion in oil until tender. Stir in flour, basil, thyme and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; boil and stir for 2 minutes. Stir in vegetables, chicken and Parmesan cheese; reduce heat to low.

Meanwhile, combine flour, sugar, baking powder and salt in a bowl. Combine milk, oil and parsley; stir into dry ingredients just until combined. Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 375 degrees F for 30-40 minutes or until biscuits are lightly browned.

aHousewife’s notes : I have never tried to make biscuits before, so they came out odd looking, and I will recommend your defrost your vegetable, as I ended up with a lot of water in bottom of the dish.

Nutritional notes:
Calories per serving 246

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