Creamy Chicken and Biscuits


Something Extra:
The Healthy Issue 2014

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Want to start the new year out eating healthier? Check out our collection of recipes from the Winter issue of Something Extra!

 

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Creamy Chicken and Biscuits
Creamy Chicken and Biscuits
Ingredients
1¼ cups water
2 packets Swanson Chicken Flavor Boost (from a 1.96-oz. box)
1/2 cup flour
2 tsp. herbes de Provence, divided
1/2 tsp. Bell’s Seasoning or poultry seasoning
1½ lbs. Raley’s fresh boneless, skinless chicken breasts, quartered
1 cup petite microwaveable carrots
1 cup frozen pearl onions, thawed
1 cup sugar snap peas
1/2 cup corn
1 tbsp. olive oil
1/4 tsp. garlic salt

Chia Chive Biscuits:
3/4 cup Heart Smart Bisquick
1/3 cup plain almond milk
2 tbsp. grated Parmesan cheese
2 tbsp. snipped fresh chives
1 tbsp. chia seeds
Directions

Prep: 20 minutes, Cook: about 4½ to 8½ hours, Serves: 4 to 6

1. Whisk together water, boost packets, flour, 1½ tsp. herbs and seasoning in a large slow cooker until smooth. Add chicken and press down to coat with mixture. Cover and cook on high for 4 hours or low for 8 hours, stirring once halfway through cooking if possible. Coarsely shred chicken using a fork.

2. Preheat oven to 450°F. Toss carrots and onions with oil, garlic salt and remaining herbs and place in a single layer on a baking sheet. Roast for 10 minutes, then stir in snap peas and corn. Roast for 10 minutes more.

3. Place chicken into 4 to 6 large bowls and top with vegetables. Serve with Chia Chive Biscuits, if you like.

4. To prepare biscuits, stir together all ingredients in a medium bowl. Drop onto a small parchment-lined baking sheet and bake at 450˚F for 8 to 10 minutes or until golden brown.

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