Chicken and Biscuits

Chicken and Biscuit

(4 – 6 Servings)


  • 1 pkg. “JIFFY” Buttermilk Biscuit Mix
  • 1 can (10-3/4 oz.) cream of mushroom soup
  • 1/3 cup milk
  • 2 Tbsp. flour
  • 2 Tbsp. margarine or butter
  • 2 cups frozen mixed vegetables, thawed
  • 1/2 cup onions, chopped
  • 1 tsp. garlic and herb seasoning blend
  • 1/2 tsp. garlic powder
  • 1-1/2 cups chicken, cooked and diced
  • 1/2 cup milk
  • 1 egg, lightly beaten
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Buttermilk Biscuit Mix


Preheat oven to 400°F. Grease an 8” square pan.

Combine soup and 1/3 cup milk. Slowly add in flour. Blend well and set aside. In skillet, melt margarine or butter. Add vegetables and onions. Sauté for 5 – 7 minutes. Add soup mixture, seasoning, garlic powder, and chicken. Blend well. Pour into pan. In separate bowl, combine biscuit mix, 1/2 cup milk and egg. Spread over vegetable mixture. Bake 25 – 30 minutes.

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