Buttermilk biscuits topped with chicken and vegetables.

Buttermilk biscuits topped with chicken and vegetables.

Prep Time 4 minutes
Cook Time 12 minutes

Ingredients
6 oz refrigerated buttermilk biscuit dough
1 cooking spray
9 oz boneless skinless chicken breasts, diced
1 tsp minced garlic (i used garlic powder)
10 oz mixed frozen vegetables, thawed and drained
1/4 cup white wine (dry ) (i used double the water)
1/4 cup water
1/4 tsp black pepper
10 3/4 oz reduced fat condensed cream of chicken soup,

Directions
1 Preheat the oven. Bake the biscuits in accordance with the directions on the package.
2 Spray a nonstick skillet with the cooking spray and heat over medium-high. Cook the chicken and garlic for 5 minutes.
3 Mix in the vegetables, chicken broth, water, pepper, and soup.
Cook for 5 minutes over medium heat, stirring frequently.
4 Separate the biscuits in half. Set the halves on plates and top with the chicken mixture.

Nutrition Facts
Amount Per Serving
Calories 213.9
Total Carbs 21.2g
Dietary Fiber 1.6g
Sugars 4.2g
Total Fat 5.1g
Saturated Fat 1.3g
Unsaturated Fat 3.8g
Potassium 209.3mg
Protein 17.2g
Sodium 568.7mg

Dietary Exchanges
1/2 Fat,
1 Starch,
2 Very Lean Meat