Skinless, boneless chicken breasts or thighs add to the ease of this recipe. Condensed soup and refrigerted biscuits also add convenience.
Ingredients:
1 tablespoon all purpose flour
12 ounces skinless, boneless chicken breast halves or thighs, cut into one inch pieces
2 tablespoons margarine or butter
1 stalk of celery, sliced
1 medium carrot, chopped
1 onion, cut into wedges
1 1/4 cups chicken broth
1 10 3/4 ounce can condensed cream of chicken with herbs soup
1/8 teaspoon pepper
1 4.5-ounce package (6) refrigerated buttermilk biscuits*
1 cup frozen peas
Directions:
Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery and onion in hot margarine for 2-3 minutes or until chicken is brown. Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender. Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.
Number of Servings: 4
Notes from the Cook
As an option, substitute drop biscuits for refrigerated biscuits. To prepare, in a medium bowl combine 1 cup packaged biscuit mix and 1/3 cup milk. Drop mixture by teaspoonfuls into 8 dumplings on top of chicken mixture. Cook, covered, as directed.
