Chicken and Biscuits

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 1/2 cups chicken & vegetables, 1 biscuit) contains 740 calories, 52 g carbohydrate, (4 g fiber), 31 g protein, 44 g fat, (24 g saturated fat), 190 mg cholesterol, and 1400 mg sodium.
  • Calories per Serving: 740
  • Servings: 8
  • Active Time: 20 minutes
  • Total Time to Make: 40 minutes
Chicken and Biscuits



You'll Need

9-inch round cake pan, nonstick cooking spray, food processor, 1/3-cup dry measure or scoop


  1. Preheat oven to 500 degrees. Heat Creamed Chicken & Vegetables in saucepan. Add chopped thyme and parsley. Keep warm.
  2. Spray cake pan with nonstick cooking spray. Set aside.
  3. Add 2 cups flour, baking powder, sugar, salt and baking soda to food processor. Pulse to combine. Add cubed butter. Pulse until mixture resembles coarse cornmeal.
  4. Transfer mixture to bowl. Stir in buttermilk until just combined (do not overmix). 
  5. Scoop out eight 1/3-cup measures of dough onto work surface. With floured hands, round gently into free-form biscuits. Arrange in pan, sides touching. Brush tops with melted butter.
  6. Bake 5 min. Reduce heat to 450. Continue baking 13-15 min or until biscuits are golden brown. Remove pan from oven; let cool 2 min. Invert pan to release biscuits. Cool 5 min. Serve with warmed Creamed Chicken & Vegetables.
Chef Tips
To keep herbs from turning your sauce green, center herbs in a dampened paper towel. Gather into purse-like bundle. Rinse with cool water and carefully squeeze to remove excess chlorophyll.


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