Skillet Chicken and Biscuits



4 servings (serving size: 1 cup chicken mixture and 2 pastry triangle halves)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 13 Minutes

Nutritional 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


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


Preheat oven to 450°.

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.

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.