Skillet Chicken and Biscuits
Ingredients
- 1 (16.3-oz) pkg refrigerated buttermilk biscuits
- 2 Tbsp butter
- 1 small onion, finely chopped
- 2 Tbsp all-purpose flour
- 1 (14.5-oz) can chicken broth
- 1 (12-oz) can low-fat 2% evaporated milk
- ½ tsp salt
- ½ tsp pepper
- 1 (12-oz) pkg frozen mixed vegetables
- 1 deli rotisserie chicken, chopped
Instructions
- Preheat oven to 350°F. Place biscuits on a parchment paper-lined baking sheet.
- Bake 13 to 15 minutes or until biscuits are browned and done.
- Meanwhile, heat butter in a large skillet over medium-high heat. Add onion; cook 3 minutes or until tender.
- Stir in flour until a paste forms; whisk in broth, milk, salt, and pepper. Cook 5 minutes or until thickened.
- Stir in vegetables and chicken; cook 10 minutes or until vegetables are tender and mixture is bubbly.
- To serve, split 6 biscuits; spoon chicken mixture onto biscuits.
- You'll have 2 biscuits left for second helpings.
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
