Ingredients:
- 1/2 cup flour, all-purpose
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 boneless chicken breast halves, without skin
- 1/4 cup butter
- 1 cup onion, chopped
- 1 can (10 1/2 ounces) condensed chicken broth
- 1 can (14.5 ounces) stewed tomatoes, drained
- 1 cup corn kernels, frozen thawed
- 10 ounces frozen baby lima beans, thawed
- 1 1/2 teaspoons dried leaf thyme
- 10 ounces refrigerated buttermilk biscuits
Preparation:
Melt butter in a large skillet over medium-high heat. Cook chicken for 10 to 12 minutes or until done, turning once. Remove from heat; let cool enough to handle. Shred chicken and set aside.
Sauté chopped onion in pan drippings until tender, about 4 to 6 minutes. Add chicken broth, tomatoes, corn, beans, and thyme to skillet; cover and simmer 15 minutes. Stir in chicken.
Pour vegetable mixture into a 12x8-inch baking dish or casserole.
Cut biscuits into quarters and arrange over chicken mixture. Bake at 375° for 15 to 20 minutes or until biscuits are nicely browned.
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Homemade Chicken and Biscuits
Chicken Casseroles
Chicken Pies
Baked Chicken
Chicken and Dumplings
Chicken Spaghetti
Slow Cooker Recipes | Casseroles | Main Recipe Index
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