Friday, February 1, 2008

Chicken & Biscuits

2-3 boneless, skinless chicken breasts
1 cup frozen peas & carrots
1 can cream of chicken soup
1/3 cup milk
1/2 small onion, diced
1 box Stove Top chicken stuffing
1 can refrigerated biscuits
3 TBS butter
garlic salt & pepper

Okay, so this is a totally ghetto, super easy dinner. How's that for a sell? I hadn't planned anything for dinner the other night, and I just kind of threw all the ingredients together and it turned out pretty good. Just don't make a lot ... it doesn't keep well in the fridge.

Preheat oven to 400*. Grease a small 9x9 baking dish. Mix stuffing according to the box and spread on bottom of dish (you're going to want to add the butter that it calls for). Cut chicken breasts into cutlets and place on top of stuffing mixture. Sprinkle with garlic salt and pepper. Sprinkle on the cup of peas & carrots, as well as the onion. In a separate bowl, whisk the cream of chicken soup together with the milk. Pour the soup mixture over the top of the casserole and bake, covered, for 15 minutes, or until the sides are bubbly. Remove the casserole from the oven and place refrigerated biscuits on top. Put a tiny pat of butter on top of each biscuit. Return it to the oven and bake for another 15 minutes ... until the biscuits are a deep golden brown and everything else is hot and bubbly. If you make this in anything bigger than a 9x9 dish, you'll want to reduce the temperature and cook for longer so that the chicken and biscuits in the center cook thoroughly.

* Again, don't make too much ... the leftovers aren't good because the biscuits go soggy ... and I'm pretty picky.