Recipes from Pilgrim's Kitchen

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Chicken Biscuit Bake

Ingredients: 1 package (8 count) jumbo refrigerated biscuits, baked per directions 1 lb. Pilgrim's Pride de-boned chicken, cooked, cut in small pieces 1 tablespoon dill 1/2 15-oz. of can small peas, drained 1 small can of mushrooms, drained 1-10 1/2 oz. can of cream of chicken soup 1/2 15-oz. of can kernel corn, drained 1 cup of sour cream 1 to 1 1/2 cups of shredded cheddar cheese Directions: Preheat oven to 350°. On a cookie sheet, split the baked biscuits in half, placing the baked side down. In a frying pan over medium heat, put in the chicken, dill, salt, and pepper. Stir until the chicken is warm and coated with the seasonings. Stir in the cream of chicken soup. Add the peas, corn, and mushrooms. Heat thoroughly. Turn off the heat and add the sour cream. Spoon the warm mixture over the biscuits. Add chopped green onions as desired. (I leave them off the ones for the kids.) Top with cheddar cheese. Bake the chicken biscuits at 350^ for 10 – 15 minutes or until the cheese is melted.

Serves: 4 Serving Size: Calories per Serving: 624 % Daily Value*       Total Fat 27.7 g 43%         Saturated Fat 10.9 g 55%       Cholesterol 133 mg 44%       Sodium 2,523 mg 105%       Potassium 471 g      Calcium 238 g      Total Carbs 59 g 20%         Dietary Fiber 6 g 26%         Sugars 11 g      Protein 40 g      Sugar Alcohols 0 g   * Percent Daily Values are based on a 2,000 calorie diet.  Your Daily Values may be higher or lower depending on your calorie needs.   Calories: 2,000 2,500 Total Fat Less than 65g 80g   Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g   Dietary Fiber   25g 30g Nutritional Information From CalorieKing.com