Skillet Chicken and Biscuits

Yield: 4 servings (serving size: 1 cup chicken mixture and 2 pastry triangle halves)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 9.5g
  • Saturated fat: 2.9g
  • Protein: 26.9g
  • Carbohydrate: 31.5g
  • Cholesterol: 58mg
  • Iron: 2.2mg
  • Sodium: 791mg
  • Calories from fat: 27%
  • Fiber: 3.5g
  • Calcium: 58mg


  • 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


  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.
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