4 cups water
2 Boxes Uncle Ben's Brand Country Inn Chicken Flavor
1 can cream of chicken soup
1 bag (1 lb.) frozen peas, potatoes and carrots
1 container (12 oz.) refrigerated buttermilk biscuits
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| CLASSIC CHICKEN BISCUIT PIE | |||
| Yields 8-10 | |||
| 12 boneless, skinless chicken tenderloins 4 cups water 2 Boxes Uncle Ben's Brand Country Inn Chicken Flavor 1 can cream of chicken soup 1 bag (1 lb.) frozen peas, potatoes and carrots 1 container (12 oz.) refrigerated buttermilk biscuits |
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| Heat oven to 400. Cut chicken into 1" pieces. In large saucepan, combine chicken, water, rice, contents of seasoning packet, soup and bag of peas, potatoes and carrots; mix well. Bring to boil, cover, reduce heat and simmer 10 minutes. Place in a 13 x 9" baking pan; top with biscuits. Bake at 400 for 10-12 minutes or until biscuits are golden brown. | |||