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Grands!® Biscuits À La King

Bring back the old-fashioned pleasure of chicken-and-biscuit suppers, with a creamy sauce enlivened by vegetables.

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  • prep time 20 min
  • total time
  • ingredients 12
  • servings 4
 

Ingredients

1
(16.3-oz.) can Pillsbury™ Grands!™ Refrigerated Buttermilk Biscuits
1/4
cup margarine or butter
1/4
cup coarsely chopped green bell pepper
1/4
cup sliced celery
3
tablespoons all-purpose flour
1/2
teaspoon chicken-flavor instant bouillon
1/8
teaspoon dried thyme leaves
1 1/2
cups milk
1 1/2
cups cubed cooked chicken
1/2
cup Green Giant™ Steamers™ frozen sweet peas, thawed
1
(4-oz.) can Green Giant™ Mushroom Pieces and Stems, drained
1
(2-oz.) jar pimientos, drained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Bake biscuits as directed on can.*
  • 2 Meanwhile, melt margarine in large skillet over medium-high heat. Add bell pepper and celery; cook and stir 1 minute. Add flour, bouillon and thyme; cook and stir until mixture is smooth and bubbly. Gradually add milk, cooking until mixture boils and thickens, stirring constantly. Stir in chicken, peas, mushrooms and pimientos. Cook until thoroughly heated.
  • 3 To serve, split warm biscuits; place bottom half of biscuit on each plate. Spoon hot chicken mixture over each. Top with remaining biscuit halves.
  • 1 Heat oven to 375°F. Bake biscuits as directed on can.*
  • 2 Meanwhile, melt margarine in large skillet over medium-high heat. Add bell pepper and celery; cook and stir 1 minute. Add flour, bouillon and thyme; cook and stir until mixture is smooth and bubbly. Gradually add milk, cooking until mixture boils and thickens, stirring constantly. Stir in chicken, peas, mushrooms and pimientos. Cook until thoroughly heated.
  • 3 To serve, split warm biscuits; place bottom half of biscuit on each plate. Spoon hot chicken mixture over each. Top with remaining biscuit halves.

EXPERT TIPS

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Expert Tips

*Four baked biscuits are needed for this recipe. Freeze remaining 4 baked biscuits in plastic freezer bag for a later use.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
480
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
7g,
7%
),
Cholesterol
55mg
55%;
Sodium
1080mg
1080%;
Total Carbohydrate
37g
37%
(Dietary Fiber
3g
3%
  Sugars
11g
11%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
30%;
Calcium
15%;
Iron
15%;
Exchanges:
2 1/2 Starch; 2 1/2 Lean Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.