Classic Chicken & Biscuits Recipe | Easy Oven-Baked Meal

Chicken & Biscuits

YIELD Makes 4 to 6 servings

INGREDIENTS

1/4 cup (1/2 stick) butter or margarine 4 boneless skinless chicken breasts (about 1-1/4 pounds), cut into 1/2-inch pieces 1/2 cup chopped onion 1/2 teaspoon dried thyme leaves 1/2 teaspoon paprika 1/4 teaspoon black pepper 1 can (about 14 ounces) chicken broth, divided 1/3 cup all-purpose flour 1 package (10 ounces) frozen peas and carrots 1 can (12 ounces) refrigerated biscuits

PREPARATION:

1. Preheat oven to 375°F. Melt butter in large skillet over medium heat. Add chicken, onion, thyme, paprika and pepper. Cook 5 minutes or until chicken is browned.
2. Combine 1/4 cup chicken broth with flour in small bowl; stir until smooth. Set aside.
3. 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.
4. Transfer mixture to 1-1/2-quart casserole; top with biscuits. Bake 25 to 30 minutes or until biscuits are golden brown.

Tip Cook the chicken in an ovenproof skillet, instead of the 1-1/2-quart casserole. Place the biscuits directly on the chicken and vegetable mixture, then bake as directed. This recipe appears in: Southern NUTRITIONAL INFORMATION: Sodium 1512 mg Protein 42 g Fiber 2 g Carbohydrate 51 g Cholesterol 125 mg Total Fat 30 g Calories 636 DIETARY EXCHANGE: Meat 4 Vegetable 1 Starch 3 Fat 4