1 cup milk
1/4 c. cornstarch
1 t. garlic salt
1/8 t. pepper
1 can (14.5 oz.) chicken broth
1 can (14.5 oz.) mixed vegetables
2 boneless, skinless chicken breasts, cooked and cubed
1 can large, refrigerated biscuits
Bake biscuits according to package directions. In a large pot, combine milk, cornstarch, garlic salt, pepper and broth. Mix well before turning on heat, dissolving cornstarch completely. Turn heat on medium. Add vegetables and chicken. Stir occasionally and cook for 10-12 minutes or until thick and creamy. When biscuits are finished, place open-faced on a plate and serve 1/2-3/4 cup of gravy over each biscuit.
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Tips: This was a nice easy biscuits and gravy recipe. To make things even easier, substitute 1-2 cans of chicken for the chicken breasts. Kids may prefer (as my daughter did) to have their biscuit with butter on the side and the chicken with vegetables separately. For the biscuits, I used the store brand that was equal to Pillsbury Grands. I also shared this recipe at Grocery Cart Challenge's Recipe Swap.
Recipe adapted from Down Home Cookin' Without the Down Home Fat