Chicken and Biscuits
Buttery Corn
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp butter
- ½ (12-oz) pkg broccoli florets
- 1 cup sliced carrots
- 1 (10.75-oz) can cream of chicken soup
- ½ tsp garlic powder
- ½ tsp dried crushed rosemary
- 1 (5-count) can refrigerated flaky biscuits
Instructions
- Preheat oven to 350°F. Cut chicken into bite-sized pieces. Melt butter in an oven-safe skillet over medium heat; add chicken, and cook 5 minutes or until chicken is done.
- Stir in broccoli, carrots, soup, garlic powder, and rosemary.
- Cut biscuits into quarters and arrange in a single layer over chicken mixture. Transfer skillet to oven. Bake 25 minutes or until biscuits are golden brown.
Side Dish Ingredients
- 1 (10-oz) pkg frozen corn in butter sauce
Side Dish Instructions
- Heat corn according to package directions.
Kid-Friendly Meal Plan
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