Adding vegetables to this one-dish dinner is a beautiful way to dress up this dish. Not only do the vegetables add color, they are delicious and nutritious as well!
Chicken-Vegetable and Biscuit Bake
- Prep Time 15 min
- Total 55 min
- Servings 5
- Ingredients 7
Ingredients
- 1 pound thawed boneless skinless chicken breasts
- 1 package Chicken Helper™ Oven Favorites® homestyle chicken & biscuit bake
- 2 1/3 cups hot water
- 3/4 cup milk
- 1 cup frozen mixed vegetables
- 1 cup sliced mushrooms or 1 can (4 ounces) mushroom pieces and stems, drained
- 3/4 cup milk
Instructions
-
Step1Heat oven to 425°F for any type 13x9-inch pan. For easy cleanup, spray bottom and sides of pan with cooking spray. Cut chicken into 1-inch pieces; set aside.
-
Step2Stir uncooked Potatoes, Sauce Mix, Creamy Sauce, hot water, 3/4 cup milk, the frozen mixed vegetables and mushrooms in pan. Add cut-up chicken.
-
Step3Stir 3/4 cup milk and the Topping Mix in 2-cup measuring cup or medium bowl just until moistened (batter will be thin and lumpy). Pour lengthwise back and forth over chicken and potatoes (most of batter will sink into liquid).
-
Step4Bake uncovered 35 to 40 minutes for glass, dark or nonstick pan, 43 to 48 minutes for shiny metal pan, or until top is light golden brown and potatoes are tender.
Nutrition
370
Calories
10 g
Total Fat
28 g
Protein
46 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 90
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Cholesterol
- 60 mg
- Sodium
- 1090 mg
- Potassium
- 680 mg
- Total Carbohydrate
- 46 g
- Dietary Fiber
- 3 g
- Protein
- 28 g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
3 Starch; 2 1/2 High-Fat Meat;Tips from the Betty Crocker Kitchens
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