Friday, April 19, 2013

Creamed Chicken and Biscuits

Recipe Ingredients
  •  1 tsp oil
  • 12 oz boneless, skinless chicken thighs, fat trimmed, cut bite-size
  • 1 cup baby carrots, halved lengthwise
  • 8 oz sliced mushrooms
  • 2 cans (103⁄4 oz each) condensed cream of chicken soup
  • 1 1⁄3 cups fat-free milk
  • 1 Tbsp Dijon mustard
  • 1 cup Heart Smart pancake and baking mix (Bisquick)
  • 3 Tbsp chopped dill
  • 1⁄3 cup frozen peas
  • 3 scallions, sliced
    1. Heat oven to 400ºF. Heat oil in an 11- to 12-in. nonstick ovenproof skillet. Add chicken and cook over medium-high heat, stirring often, 3 minutes or until lightly browned.
    2. Stir in carrots and mushrooms. Cover and cook 5 minutes, stirring occasionally, until mushrooms release some of their liquid and carrots are almost crisp-tender.
    3. Stir in soup, 1 cup of the milk and the mustard until blended; bring to a simmer. Meanwhile, mix baking mix, 1 Tbsp of the dill and the remaining 1⁄3 cup milk in a small bowl until blended.
    4. Stir remaining 2 Tbsp dill, the peas and scallions into skillet. Remove from heat and spoon 8 dollops (about 1 Tbsp each) biscuit dough on top.
    5. Bake 15 to 20 minutes or until biscuits are golden and cooked through.


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