Sheet Tray Chicken and Biscuits
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Sheet Tray Chicken and Biscuits

Sheet Tray Chicken and Biscuits

Serves 6-8 | Prep/Cook Time: 23 Min
  • Calories 390
  • Protein 13g
  • Sodium 730mg
  • Sat.Fat 6g
  • Sugar 3g
Nutritional Information
Serving Per Recipe: 6-8
Amount Per Serving
Calories 390
% Daily Value*
Total Fat 23g 35 %
Saturated Fat 6g 30 %
Cholesterol 45g 15 %
Sodium 730mg 30 %
Total Carbs 33g 11 %
Dietary Fiber 1g 2 %
Sugars 3g
Protein 13g
Vitamin A 6%
Vitamin C 0%
Calcium 4%
Iron 10%
*Percent Daily Values are based
on a 2,000 calorie diet.

1 bag PERDUE® Chicken Breast Nuggets (29 oz.)
1 tube refrigerated biscuit dough (8 count)
3 tbsp. unsalted butter
2 tbsp. all-purpose flour
1 cup chicken broth
1/2 cup milk or buttermilk
1 Preheat oven to 425°F. Spray baking sheet with cooking spray Arrange frozen chicken pieces in single layer on one side of the baking sheet. Arrange the biscuits on the other side of the baking sheet.
2 Bake on middle over rack for 15 to 18 minutes, or until chicken is heated through and the biscuits are golden brown. Internal temperature of the chicken should reach 150°F to 160°F.
3 While chicken and biscuits bake, make the gravy. In a medium saucepan, melt the butter over medium heat. Add the flour and stir for about 1 minute. Stir in the chicken broth and the milk. Bring to a boil and cook until thickened, about 1 to 2 minutes.
4 Halve biscuits horizontally. Spoon gravy over biscuits and top with popcorn chicken. You can also serve chicken and biscuits with honey instead of gravy if desired.
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Serves 6-8

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