In the fresh meat case
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Prep Time: 5 min
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Cook Time: 18 min
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Serves 6-8
- 390
Calories
- 13G
Protein
- 730MG
Sodium
- 6G
Sat.fat
- 3G
Sugar
In the fresh meat case
Ingredients
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
Arrange
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.
Bake
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.
Stir
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.
Serve
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.
Sheet Tray Chicken and Biscuits
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