Main Dishes

Chicken and Biscuits

1 tsp. oil
12 oz boneless, skinless chicken thighs, cut into bite-size
1 cup baby carrots, halved lengthwise
8 oz sliced mushrooms
2 (10 3/4 oz) cans condensed cream of chicken soup
1 1/3 cups milk
1 Tbsp. Dijon mustard
1 cup Bisquick
3 Tbsp. chopped dill
1/3 cup frozen peas
3 scallions, sliced

1. Heat oven to 400*F. Heat oil in skillet. Add chicken and cook over medium-high heat, stirring often, until lightly browned. 2. Stir in carrots and mushrooms. Cover and cook 5 minutes, stirring occasionally, until mushrooms release some of their liquid and carrots are almost crisp-tender. 3. Stir in soup, 1 cup milk and mustard until blended; bring to a simmer. Meanwhile, mix bisquick, 1 Tbsp. dill and 1/3 cup milk in a small bowl until blended. 4. Stir remaining 2 Tbsp. dill, the peas and scallions into skillet. Remove from heat and spoon 8 dollops biscuit dough on top. Bake 15-20 minutes or until biscuits are golden brown.

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