Spicy Chicken Chutney and Cream Cheese Appetizer Tarts
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 5g||8%|
|Saturated Fat 2g||10%|
|Total Carbs 34g||11%|
|Dietary Fiber 3g||12%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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(cut into 1 inch pieces)
Non-stick cooking spray
1 pkg.frozen mixed vegetables
2 cans(10.75 ounces) fat-free low sodium condensed cream of chicken soup
1/2 cup2 % milk
1/4 teaspoondried poultry seasoning
1/4 teaspoonground black pepper
1 can(6 ounces) refrigerated flaky layered biscuits
Preheat oven to 425°F. Spray a 2-quart baking dish with non-stick cooking spray. In a large saucepan, cook vegetables according to package directions until just barely tender. Drain, then add chicken, soup, milk, poultry seasoning and black pepper. Bring to a boil, stirring frequently, on medium high heat. Reduce heat; cover and simmer for 5 - 7 minutes.
Spoon mixture into baking dish. Separate biscuit dough into 6 -10 pieces and place gently on top. Bake for 15 - 17 minutes, or until biscuits are deep golden brown. Let stand for 5 minutes before serving.
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