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Skillet Chicken and Biscuits

Prep time 4 mins
Cook time 13 mins
Yield 4 servings (serving size: 1 cup chicken mixture and 2 pastry triangle halves)

Ingredients

  • 1 (10-ounce) can condensed reduced-fat cream of chicken soup
  • 1/3 cup low-fat sour cream
  • 2 1/2 cups diced cooked chicken breast
  • 2 1/2 cups frozen mixed vegetables, thawed
  • 1 (4-ounce) jar diced pimiento, drained
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh parsley
  • 1 (4-ounce) can reduced-fat refrigerated crescent dinner roll dough

Nutrition Information

  • calories 319
  • fat 9.5 g
  • satfat 2.9 g
  • protein 26.9 g
  • carbohydrate 31.5 g
  • cholesterol 58 mg
  • iron 2.2 mg
  • sodium 791 mg
  • caloriesfromfat 27 %
  • fiber 3.5 g
  • calcium 58 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine soup and sour cream in a large nonstick skillet; add chicken and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until vegetables are tender. Sprinkle with parsley.

  3. Unroll dough, separating dough along perforations into triangles; cut each triangle in half. Bake at 450° for 6 to 7 minutes or until browned. Spoon chicken mixture over 2 pastry triangle halves.

Oxmoor House Healthy Eating Collection