All you need:
4 Hy-Vee buttermilk biscuits
4 tsp Hy-Vee grated Parmesan cheese
1 tbsp Hy-Vee butter
1/4 c. finely chopped shallot (2 medium)
2 cloves garlic, minced
3 c. Hy-Vee frozen mixed vegetables
1 (12 ounce) jar Hy-Vee chicken gravy
1/2 c. Hy-Vee skim milk
1/4 c. Hy-Vee sour cream
1 tbsp fresh thyme leaves
1/4 tsp Hy-Vee ground black pepper
1 Hy-Vee rotisserie chicken, skin removed, deboned and shredded
All you do:
Preheat oven to 375 degrees. Place biscuits one inch apart on a baking sheet; sprinkle with Parmesan cheese. Bake for 11 to 15 minutes or until golden. Cool on a wire rack.
In a large skillet melt butter over medium-high heat. Sauté shallot and garlic in butter until tender. Stir in frozen vegetables; cook for 2 minutes, stirring occasionally.
In a medium bowl, combine gravy, milk, sour cream, thyme and pepper. Stir chicken and gravy mixture into skillet. Cook and stir until heated through. Spoon mixture into serving bowls; top each serving with a biscuit.
Daily nutritional values:
25% vitamin A
15% vitamin C
Nutrition information per serving:
Dietary Fiber: 4g
Saturated Fat: 10g
Trans fats: 0g