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Monday, January 12, 2015

Chicken and vegetable gravy over biscuits

3 chicken boneless breasts- $2.50
1 onion diced-.13 cents
3 stalks of celery diced-.15 cents
3 TBS butter- $1.00
1 bag of California blend vegetables-.99 cents
1/4 cup frozen corn- .25 cents
1 can of cream chicken soup-.88 cents
3/4 of the soup can of milk.75 cents
Poultry seasoning to taste.. 1 to 2 tsp.- .25 cents
Salt and pepper to taste- .20 cents
1 can of refrigerator biscuits-.65 cents
serves 3 adults and 1 hungry toddler- $1.93 each serving
In large saucepan, boil chicken breasts and California Blend vegetables in water for about 10 to 15 minutes. In another frying pan saute onion and celery in melted butter till tender. Dice your chicken and drain vegetables.  Add to frying pan along with soup, milk and seasoning.  Add corn and heat on medium/low till warmed through.  Bake biscuits according to directions.  Split biscuits and serve chicken mixture over biscuits.

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