Busters Recipes

Classic Chicken Biscuit Pie

8-12 boneless, skinless chicken tenderloins
4 cups water
2 boxes chicken flavor rice dish
1 can cream of chicken soup
1 bag (l lb.) frozen mixed vegetables
1 container (12 oz.) refrigerated buttermilk biscuits

Cut tenderloins into 1-inch pieces. In large saucepan combine chicken,
water, rice, contents of seasoning packets, soup and mixed vegetables;
mix well. Bring to a boil. Cover, reduce heat; simmer 10 minutes.
Place in 13 x 9-inch baking pan; top with biscuits.
Bake 10 to 12 minutes or until biscuits are deep golden brown.
Makes 8 to 12 servings.

< Prev		Next >