Creamy Chicken, Vegetables, and Rice
Buttermilk Biscuits with Honey Butter
Ingredients
- 2 Tbsp butter
- 2 cups long-grain white rice
- 1½ lb boneless, skinless chicken breasts, cubed
- 1 tsp onion powder
- 1 tsp garlic salt
- 3 cups low-sodium chicken broth
- 1¾ cups milk
- 1 (12-oz) pkg frozen peas and carrots, thawed
- 1 cup shredded Parmesan cheese
Instructions
- Melt butter in a large Dutch oven over medium-high heat. Add rice, chicken, onion powder, and garlic salt; cook, stirring occasionally until chicken is lightly browned. Add broth and milk; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
- Stir in vegetables. Cover, and simmer 5 minutes longer or until liquid is absorbed. Stir in cheese until blended. Season with salt and pepper, if desired.
Side Dish Ingredients
- 1 (12-count) pkg frozen buttermilk biscuits
- ¼ cup butter, softened
- 2 Tbsp honey
Side Dish Instructions
- Bake biscuits according to package directions.
- Stir together softened butter and honey; serve with biscuits.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
555
|
429
|
984
|
| Fat (g) | 14 | 24 | 38 |
| Sat. Fat (g) | 7 | 12 | 19 |
| Protein (g) | 41 | 8 | 49 |
| Carb (g) | 65 | 52 | 117 |
| Fiber (g) | 3 | 0 | 3 |
| Sodium (mg) | 747 | 1161 | 1908 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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