Buttermilk biscuits topped with chicken and vegetables.
6 oz refrigerated buttermilk biscuit dough
1 cooking spray
9 oz boneless skinless chicken breasts , diced
1 tsp minced garlic
10 oz mixed frozen vegetables , thawed and drained
1/4 cup white wine (dry , or low sodium chicken broth)
1/4 cup cold water
1/4 tsp black pepper
10 3/4 oz Soup, cream of chicken, condensed, canned (Healthy Request)
1 Preheat the oven. Bake the biscuits in accordance with the directions on the package.
2 Spray a nonstick skillet with the cooking spray and heat over medium-high. Cook the chicken and garlic for 5 minutes.
3 Mix in the vegetables, wine, water, pepper, and soup. Cook for 5 minutes over medium heat, stirring frequently.
4 Separate the biscuits in half. Set the halves on plates and top with the chicken mixture.
I hope you all enjoy it! I did!!