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Ingredientes
- 1 tbsp. plus 1 teaspoon butter
- 2 c. diced carrots
- 1/2 c. each diced onion, celery, and quartered mushrooms
- 3 tbsp. all-purpose flour
- 1 c. canned chicken broth
- 1 pound chicken breasts, skinned and boned, cut into cubes
- 1 tbsp. fresh minced parsley
- 1 teaspoon fresh minced dill
- 1/8 teaspoon white pepper
- 4 ready-to-bake refrigerator buttermilk flaky biscuits (1 ounce. each)
Direcciones
- In 3-qt saucepan heat butter; add in carrots, onion, celery, and mushrooms. Cook over medium heat, stirring frequently till vegetables are softened 2-3 min. Sprinkle flour over vegetables and stir quickly to combine. Cook, stirring constantly, for 1 minute.
- Gradually stir in broth. Add in remaining ingredients except biscuits and stir to combine. Reduce heat to low and cook, stirring occasionally, till mix thickens, about 5 min.
- Preheat oven to 425 degrees. Transfer mix to 2-qt casserole and bake till carrots are tender-crisp, 10-15 min. Arrange biscuits (cut in 1/2) over chicken mix. Bake till golden brown, 10-15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 289 | |
| Calories from Fat 137 | 47% |
| Total Fat 15.3g | 19% |
| Saturated Fat 4.85g | 19% |
| Trans Fat 0.02g | |
| Cholesterol 35mg | 12% |
| Sodium 218mg | 9% |
| Potassium 331mg | 9% |
| Total Carbs 22.52g | 6% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.75g | 2% |
| Protein 15.02g | 24% |
