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Chicken and Biscuits Recipe - Healthy Cooking Demo

Nutrition Facts

Yield: 6 servings
    • Calories: 258
    • Fat: 4g
    • Saturated Fat: 0
    • Cholesterol: 34mg
    • Sodium: 632mg
    • Carbohydrates: 36g
    • Fiber: 2g
    • Protein: 17g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Chicken and Biscuits Recipe

Heart Healthy Recipe Diabetes Recipe
This healthy chicken and biscuits recipe is the ultimate comfort food. This is a great healthy chicken pot pie alternative that can be served as a hearty lunch or a satisfying dinner.

Ingredients

    • 2 boneless, skinless chicken breasts, (6 oz each), trimmed of fat
    • 1/2 cup chopped onion
    • 1/2 cup chopped celery
    • 1/2 cup water
    • 3 cups frozen mixed vegetables, thawed
    • 1 can (10 1/4 ounces) reduced-fat low sodium cream of mushroom soup
    • 1 tsp dried thyme
    • 1 2/3 cups reduced-fat biscuit mix
    • 2/3 cup skim milk
    • 1 tsp dried parsley

Preparation

    • Preheat oven to 400°. Lightly coat a baking sheet with nonstick cooking spray. Chop chicken breasts into 1-inch cubes and transfer to baking sheet. Bake for 15 minutes, or until chicken is cooked through.
    • Lightly coat a 9-inch pie plate with nonstick cooking spray and add cubed chicken, onion, celery, water, mixed vegetables, soup and thyme. Place in oven.
    • In a bowl, combine biscuit mix, milk and parsley. Mix until blended. With lightly floured hands form dough into 6 biscuits.
    • Remove chicken and soup mixture from oven and place uncooked biscuits on top of mixture. Return to oven for an additional 10 minutes or until biscuits are lightly golden. Reduce oven temperature to 350° and bake for an additional 10 to 15 minutes.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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