Ingredients Jump to Instructions ↓

  1. 6 individually frozen biscuits

  2. 1 can (49-1/2 ounces) chicken broth, divided

  3. 1-1/2 pounds boneless skinless chicken breasts, cubed

  4. 5 medium carrots, coarsely chopped

  5. 2 celery ribs, chopped

  6. 1/2 cup chopped onion

  7. 1/2 cup frozen corn

  8. 3 teaspoons dried basil

  9. 1/4 teaspoon pepper

  10. 1 cup all-purpose flour

  11. 3/4 teaspoon browning sauce, optional

Instructions Jump to Ingredients ↑

  1. Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture. Yield: 6 servings.


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