Average Rating: 3.4TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 6 servings.Ingredients
- 1 package (16 ounces) frozen vegetables for stew, thawed and coarsely chopped
- 1 jar (12 ounces) chicken gravy
- 2 cups shredded cheddar cheese
- 2 cups cubed cooked chicken
- 2 cups biscuit/baking mix
- 1 teaspoon minced fresh or 1/4 teaspoon dried thyme
- 2 large eggs, room temperature
- 1/4 cup 2% milk
Instructions
- 1. Combine vegetables and gravy in a large saucepan. Bring to a boil. Reduce heat; stir in cheese and chicken. Cook and stir until cheese is melted. Pour into a greased 2-qt. round or 11x7-in. baking dish.
- 2. Combine biscuit mix and thyme in a small bowl. In another bowl, whisk eggs and milk; stir into dry ingredients just until moistened. Drop by tablespoonfuls over chicken mixture; spread gently.
- 3. Bake, uncovered, at 375° until golden brown, 23-27 minutes. Let stand for 5 minutes before serving.
Nutrition Facts
1 serving: 481 calories, 22g fat (10g saturated fat), 146mg cholesterol, 977mg sodium, 41g carbohydrate (3g sugars, 2g fiber), 29g protein.