Thursday, February 3, 2011

Chicken and Biscuits

Or, Chicken Pot Pie minus the Pie
Adapted from Southern Living, Feb. 2011
Printable Recipe
  • Frozen or refrigerated biscuits
  • 1 small onion, diced
  • 1 tablespoon canola oil
  • 1 ½ cups frozen cubed hash browns
  • 4 cups chopped cooked chicken, I used a rotisserie chicken
  • 1 can cream of mushroom soup
  • 1 cup chicken broth
  • ½ cup white wine
  • 1 package cream cheese (you may not need the whole package, I only used about ¾ of it)
  • 1 packet Italian dressing mix (I only used a little over half of the packet, season to taste)
  • 1 cup frozen mixed vegetables
  1. Bake biscuits according to package directions.
  2. In a large skillet, sauté onion in oil over medium-high heat until golden.  Add in hash browns and cook 5 minutes until slightly browned and heated.  Add chicken and next 5 ingredients, stirring frequently until cheese is melted and everything is thoroughly heated.  Stir in vegetables and cook 2 minutes until heated through.
  3. Serve over biscuits.
This is a great quick and easy weeknight meal.  Very warm and comforting like Chicken Pot Pie, but in half the time!  Hubs really enjoyed it too, he had 2 big servings. That's always a good sign!