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Tuesday, November 30, 2010

Skillet Chicken and Biscuits

1 (10-ounce) can condensed reduced-fat cream of chicken soup
1/3 cup low-fat sour cream
2 1/2 cups diced cooked chicken breast
2 1/2 cups frozen mixed vegetables, thawed
1 (4-ounce) jar diced pimiento, drained
1/2 teaspoon thyme
1/4 teaspoon pepper
2 tablespoons parsley
1 (4-ounce) can reduced-fat crescent rolls

  1. Preheat oven to 450.
  2. Combine soup and sour cream in a large nonstick skillet; add chicken and next 4 ingredients.  Bring to a boil; cover, reduce heat, and simmer 8 minutes or until vegetables are tender.  Sprinkle with parsley.
  3. Unroll dough, separating dough along perforations into triangles; cut each triangle in half.  Bake at 450 for 6 to 7 minutes or until browned.  Spoon chicken mixture over 2 pastry triangle halves.
Makes 4 servings