Recipe of the Week


Prep Time: 45 Minutes
Yields: 6 Servings

6 boneless, skinless chicken thighs, cut into bite-sized pieces
1 (10-count) can refrigerated buttermilk biscuits
1 tbsp vegetable oil
1 small yellow onion, chopped
½ cup diced celery
¼ cup minced garlic
½ tsp salt
½ tsp ground black pepper
½ cup chicken stock
2 cups low-fat, fat-free or lactose-free milk
1 (16-ounce) bag frozen peas and carrots mixture
1 (10½-ounce) can condensed cream of celery soup

In a large Dutch oven, heat oil over medium-high heat. Add onion, celery and minced garlic then sauté 3–5 minutes or until vegetables are wilted. Add chicken and sauté until cooked through. Season with salt and black pepper. Add chicken stock, milk, peas and carrots and cream of celery soup. Mix ingredients until well combined and reduce heat to simmer. Continue to cook uncovered for 5 minutes. Separate biscuits from can. Cut each biscuit into 4 pieces. Drop biscuit pieces into the simmering broth, spacing them apart equally. Cover and cook for 15 minutes on low heat or until biscuits are cooked through. Uncover, stir gently and cook for another 5 minutes. Serve with a mixed green vegetable salad, whole wheat roll and glass of cold milk.


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