Things are busy, busy, busy at my house right now. I am all about easy meals and my menu for the next month will include tons of slow cooker and one pot meals.
When I spotted the BOGO sale on Pillsbury Biscuits, I decided to put one of our favorites on the menu for this week. My Easy Chicken & Biscuit Skillet is a crazy simple meal and thanks to the sales at Publix this week, it’s also very easy on the wallet too!
You can make this with any chicken…so if you aren’t a fan of chicken thighs, use the breast that’s also BOGO this week. If you are really pressed for time, just grab a rotisserie chicken and use it instead.
I went with the thighs this week. I got a huge package for around $4 and used it for this meal and have a big container of shredded chicken that I am going to use in another recipe over the weekend. That’s my kind of deal.
This is not a fancy meal but it’s great comfort food that’s always popular at my house. I’d estimate that you can have this meal on the table for way under $10. Look for these items on sale this week at Publix –
- Publix Chicken Drumsticks or Thighs, BOGO $1.99 – $2.19 (OR Publix Boneless Skinless Chicken Breast, BOGO $5.09/lb)
- Pillsbury Grands Biscuits, 16.3 or 17.3 oz can, BOGO $2.04 +
- Publix Sweet Cream Butter 16 oz box, 2/$6
Pick up a couple of ingredients and give it a try if you need a tasty meal that’s quick and super easy on the ol’ budget.
- 2 pounds chicken thighs (or 1 pound boneless, skinless chicken breast)
- 1 teaspoon butter
- 1 small onion, chopped
- 2 cans cream of chicken soup
- 1 cup of frozen peas and carrots
- 1 tablespoon tarragon
- 1 teaspoon of salt
- 1/2 teaspoon black pepper
- 1 can refrigerated biscuits (8 biscuits)
- Preheat oven to 375º F.
- Place the chicken in a large pot, cover with waster and season generously with salt and pepper.
- Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through – approximately 15 minutes.
- Remove the chicken and allow to cool, then shred and set aside.
- Meanwhile, melt the butter in a 10-inch cast-iron skillet and cook the onion until translucent.
- Add the condensed soup, peas, carrots, shredded chicken, salt, pepper and tarragon and cook for 2 minutes over medium low heat, stirring often.
- Remove from heat and arrange the canned biscuits on top of the chicken mixture.
- Bake until the biscuits are golden and the filling is bubbling, approximately 20 – 25 minutes.
- Serve immediately.
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