serves 6
1/4 cup butter, melted
1/8 cup all-purpose flour
1 1/2 cups chicken broth
2 1/2 cups cubed skinless, boneless chicken breast meat
1 1/2 cups green peas
1 1/2 cups canned mushrooms, drained
1 cup cooked, sliced carrots
1/2 onion, chopped
1/4 cup chopped red bell pepper
1 (16 ounce) can refrigerated buttermilk biscuits
Melt butter in a medium saucepan over medium heat; stir in flour, then pour in broth and let thicken, stirring. Add chicken, peas, mushrooms, carrots, onion, and bell pepper. Mix together and bring to a boil.
Preheat the oven to 350 degrees F (175 degrees C).
Pour chicken mixture into a 9×13-inch baking dish. Place refrigerated biscuits over top and bake in the preheated oven for 25 to 30 minutes, or until biscuits are done.
Nutrition Facts (per serving)
401 Calories
12g Fat
47g Carbs
26g Protein