Serving size: 5 Servings

Ingredients

1 cup fat-free half and half
1 cup fat-free chicken broth
3 Tbsp. all-purpose flour
1 tsp. poultry seasoning
1 tsp. thyme
2 cups roasted skinless chicken breast, cubed
1 (10 oz) package frozen mixed veggies
4 green onions, chopped
1 tsp. salt
¼ tsp. pepper
1 can (7.5 oz) refrigerated reduced-fat biscuits

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Instructions

Preheat oven to 425 degrees F.

In a medium saucepan, whisk together half and half, chicken broth, flour, poultry seasoning and thyme. Bring to a boil then reduce heat to a simmer, continuing to whisk for about 4 minutes. Once mixture has thickened, remove from heat and stir in chicken, mixed veggies, green onions, salt and pepper. Cover to keep warm and set aside.

Coat 5 (6 oz) ramekins with nonstick cooking spray.

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On a lightly floured surface, roll out 5 biscuits into 4-inch rounds. Evenly fill ramekins with chicken mixture and top each with a rolled out biscuit, pressing firmly around the sides of the ramekin to adhere. Pierce 4 holes in the top of the biscuits to vent and place in oven.

Bake pies for about 12 minutes, until filling is bubbly and biscuits are golden. Enjoy!

Recipe adapted from Redbook

Baked Chicken Parmesan with Zucchini Noodles

Detox Immune-Boosting Chicken Soup

Spicy Basil Chicken

Baked Chicken Fajita Roll-Ups

Cheesy Caprese Chicken & Quinoa Casserole

 

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May 3, 2017