Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee unsalted butter | ||
| 1 tsp. Hy-Vee dried chopped onions | ||
| 1 tsp. Hy-Vee salt | ||
| 1 tsp. Hy-Vee black pepper | ||
| ½ tsp. Hy-Vee thyme | ||
| ½ tsp. dried sage | ||
| ⅔ c. Hy-Vee all-purpose flour | ||
| 1 (32 oz) container Hy-Vee chicken stock | ||
| 1 ½ c. Hy-Vee skim milk | ||
| 1 lbs. chicken breasts | ||
| 1 (16 oz) pkg Hy-Vee frozen mixed vegetables | ||
| 1 (16 oz) can Hy-Vee jumbos flaky homestyle biscuits |
Directions
- Preheat oven to 350 degrees.
- In a large saucepan, melt butter over medium heat. Add chopped onions, salt, black pepper, thyme and sage. Mix in flour to form a paste. Whisk chicken broth and milk into mixture. Cook until thick and bubbly.
- Meanwhile, cook chicken breasts on skillet until fully cooked. Cut chicken into small chunks.
- Stir chicken and frozen vegetables into thickened chicken broth mixture. Transfer mixture into an 11-by-7-inch glass casserole dish. Top with biscuits, spacing evenly. Bake for 20 to 25 minutes or until biscuits are golden brown.
Nutrition facts
Servings
450 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 70mg
- Sodium: 1230mg
- Total Carbohydrates: 44g
- Protein: 20g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 6%
0%
Iron 15%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Back to School 2013, Hy-Vee weekly ad from the week of September 22, 2015.