Wednesday, February 10, 2010

Recipe: Creamed Chicken and Biscuits

2 cups chopped cooked chicken
1/2 cup milk
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 (10 3/4 ounces) can cream of chicken soup, undiluted
1 (10 ounces) package frozen mixed vegetables
1 (5.5-6 ounces) can refrigerated buttermilk biscuits

Combine first six ingredients in a saucepan.

Cook over medium heat 10-15 minutes or until throughly heated, stirring often.

Meanwhile, bake biscuits according to package directions.

Split hot biscuits in half; spoon chicken mixture over biscuit halves.

Makes 4 servings.

Southern Living October 2003
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