:max_bytes(150000):strip_icc()/2032261-d2c2ef1690c84d2eb1505ecde7a0a577.jpg)
Ingredients
-
¼ cup butter, melted
-
⅛ cup all-purpose flour
-
1 ½ cups chicken broth
-
2 ½ cups cubed skinless, boneless chicken breast meat
-
1 ½ cups green peas
-
1 ½ cups canned mushrooms, drained
-
1 cup cooked, sliced carrots
-
½ onion, chopped
-
¼ cup chopped red bell pepper
-
1 (16 ounce) can refrigerated buttermilk biscuits
Directions
-
Melt butter in a medium saucepan over medium heat; stir in flour, then pour in broth and let thicken, stirring. Add chicken, peas, mushrooms, carrots, onion, and bell pepper. Mix together and bring to a boil.
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Pour chicken mixture into a 9x13-inch baking dish. Place refrigerated biscuits over top and bake in the preheated oven for 25 to 30 minutes, or until biscuits are done.
Nutrition Facts (per serving)
401 | Calories |
12g | Fat |
47g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 401 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 5g | 27% |
Cholesterol 69mg | 23% |
Sodium 906mg | 39% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 5g | 18% |
Total Sugars 8g | |
Protein 26g | 52% |
Vitamin C 17mg | 18% |
Calcium 35mg | 3% |
Iron 4mg | 21% |
Potassium 357mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.