2 1/4 cups Original Bisquick® mix
2/3 cup milk
1 tablespoon vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 teaspoon Dijon mustard
1 bag (1 lb) Green Giant® frozen mixed vegetables
1 container (10 oz) refrigerated Alfredo pasta sauce


1. Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 8 to 10 minutes or until golden brown.

2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, thyme and pepper in oil, stirring occasionally, until chicken is no longer pink in center.

3. Stir in remaining ingredients; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until hot. Split biscuits; serve chicken mixture over biscuits.

Prep Time:30 min
Start to Finish:30 min
Makes:6 servings

From-Betty Crocker