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Categories:Viewed: 58 - Published at: 3 years ago
Ingredients
- 2 1/2 lb chicken breasts
- 2 medium russet potatoes
- 3 stalks celery
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 1 can cream of chicken soup. I used Campbell's condensed.
- 1 packages red lobsters' cheddar bay biscuit mix. One package will make 10 biscuits. Make these according to package directions.
- 1 packages Pillsbury crescent rolls
- 2 clove crushed garlic
Method
- In 11x8 glass baking dish, lay the crescent rolls (in a whole sheet) across the bottom and slightly up the sides.
- You might want to use pan coating but isn't necessary since to bake the rolls requires no coating on the pan in original instructions.
- I did use a little.
- Just in case.
- Cut the chicken breast into bite sized pieces and cook in a pan with a little salt and pepper and a couple cloves of crushed garlic.
- When the chicken is almost done add the vegetables.
- Cut the vegetables into bite sized pieces as well.
- While this is cooking mix the biscuits.
- Also in another bowl take the soup and mix it with 3/4 can of milk.
- Cook veg with the chicken for about 15 minutes or until the carrots are tender-crisp.
- Add the soup mixture to the chicken/veg.
- Should be about like this
- Take the cheddar bay biscuit mix you made and, I used my fingers, add it to the top.
- Like this
- Bake at 400 for about 25-30 minutes.
- Check to make sure the biscuit top is done.
- When you remove it from the oven, take the garlic butter (from the cheddar bay biscuit mix) you have and brush it on top.
