Thursday, June 29, 2006

Jacki's Version of Mom's Homemade Chicken and Biscuits

1/2 C. bread crumbs
4 T. light or extra light olive oil
Refrigerator biscuits - about 4
3 chicken tenderlions, or the same approximate amount of any chicken pieces
2 garlic cloves, minced
1 can cream of chicken soup, low-fat if desired
1/2 C. cheddar cheese

-Brown bread crumbs in 2 T. olive oil, set aside
-Flatten biscuits into the bottom of a small casserole dish (I have a toaster-oven sized one, but a bread pan would probably work as well)
-Brown chicken and garlic in 2 T. olive oil
-Place chicken over biscuits, top with soup, cheese, and breadcrumbs.
-Cover, cook at 350 for 20 minutes, then uncovered for 10 minutes until browned and bubby on top.

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