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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A family-size rotisserie chicken yields the perfect amount of chopped cooked chicken for this recipe. Ingredients:
8 frozen buttermilk biscuits |
1 small sweet onion, diced |
1 tablespoon canola oil |
1 (8-oz.) package sliced fresh mushrooms |
4 cups chopped cooked chicken |
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup |
1 cup low-sodium chicken broth |
1/2 cup dry white wine |
1/2 (8-oz.) package 1/3-less-fat cream cheese, cubed |
1/2 (0.7-oz.) envelope italian dressing mix (about 2 tsp.) |
1 cup frozen baby peas, thawed |
Directions:
1. Bake biscuits according to package directions.
2. Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden. Add mushrooms, and sauté 5 minutes or until tender. Stir in chicken and next 5 ingredients; cook, stirring frequently, 5 minutes or until cheese is melted and mixture is thoroughly heated. Stir in peas, and cook 2 minutes. Spoon chicken mixture over hot split biscuits.
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