Ingredients
6
tablespoons butter
1/2
cup chopped onion
2
tablespoons all-purpose flour
1
carton (32 oz) Progresso™ chicken broth
1 1/2
cups uncooked instant white rice
2
cups chopped deli rotisserie chicken or cooked chicken
1 1/2
cups frozen mixed vegetables
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1/2
cup heavy whipping cream
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
Grated Parmesan cheese, if desired
Chopped Italian (flat-leaf) parsley, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, melt 4 tablespoons of the butter over medium-high heat. Add onion; cook 2 to 3 minutes or until tender. Sprinkle flour on top of onions; cook and stir 30 seconds. Gradually add broth; heat to simmering, stirring frequently.
Stir in rice, chicken, frozen vegetables, thyme, salt and pepper. Cook 4 to 5 minutes or until mixture is bubbly and slightly thickened. Remove from heat; stir in whipping cream. Transfer hot mixture to baking dish; cover and keep warm.
Separate dough into 8 biscuits; cut each biscuit in half, split through the middle, to get two rounds. Cut each round in half crosswise to get two half-moon shapes. Carefully place on top of hot mixture in baking dish, overlapping slightly.
In small microwavable bowl, melt remaining 2 tablespoons butter; brush on top of biscuit pieces. Sprinkle with grated Parmesan cheese. Bake 25 to 30 minutes or until biscuits are golden brown. Garnish with chopped parsley.
