Chicken on a Biscuit
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
chicken broth
|
*
|
| ¼ | cup |
biscuit baking mix (bisquick)
|
*
|
| ¼ | cup |
milk
|
|
| ⅛ | teaspoon |
turmeric
|
|
| ⅛ | teaspoon |
poultry seasoning
|
|
| ⅛ | teaspoon |
paprika
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | cups |
chicken
cooked, diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
chicken broth
|
*
|
| 59 | ml |
biscuit baking mix (bisquick)
|
*
|
| 59 | ml |
milk
|
|
| 0.6 | ml |
turmeric
|
|
| 0.6 | ml |
poultry seasoning
|
|
| 0.6 | ml |
paprika
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 473 | ml |
chicken
cooked, diced |
|
Directions
Put first ingredients in blender, using high speed, 1 min or until smooth.
Pour into 2 qt saucepan and cook, stirring constantly over med -high heat, or til smooth and thick.
Turn heat to low and add chicken.
Heat gently thoroughly.
Split buttermilk biscuits each in half and arrange in oval shaped serving dishes.
Spoon chkn andamp; gravy over split biscuits allowing 1 biscuit per serving.
