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Grands!® Biscuits À La King

(33)

4 reviews

No Image For Recipe

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

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

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 frozen sweet peas, thawed

1: (4-oz.) can mushroom pieces and stems, drained

1: (2-oz.) jar pimientos, drained

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe

Calories: 480
Calories from Fat: 230

% Daily Value

Total Fat: 26g; 40%
Saturated Fat 7g 35%
Cholesterol: 55mg; 18%
Sodium: 1080mg; 45%
Total Carbohydrate: 37g; 12%
Dietary Fiber 3g 12% Sugars 11g
Protein: 25g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 30%; 30%
Calcium: 15%; 15%
Iron: 15%; 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.

Comments + Recipe Twists

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