Skillet Chicken and Biscuits

Name: Skillet Chicken and Biscuits
Prep time: 4 min
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

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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

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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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