Chicken, Cheese, and Biscuits


This a nicely rich and satisfying meal perfect for cooler days. You can substitute broccoli or asparagus for the green beans.

4 servings


  • 1 tablespoon margarine

  • 3 tablespoons all-purpose flour, divided

  • ½ teaspoon ground mustard

  • ¼ teaspoon rubbed sage

  • 1 ½ cups milk

  • 2 cubes chicken bouillon

  • 1 pinch ground white pepper

  • 2 ounces shredded Cheddar cheese

  • 1 cup cooked, diced chicken breast

  • 1 cup fresh mushrooms, sliced

  • 1 cup chopped fresh green beans

  • 1 (10 ounce) can refrigerated biscuit dough


  1. In a saucepan, heat margarine until hot and bubbly. Add flour, mustard, and sage; stir quickly to combine. Stirring constantly, add milk. Cook and stir until smooth.

  2. Add bouillon and pepper, and mix well. Reduce heat to low. Cook, stirring occasionally, until mixture is thick, 5 to 10 minutes.

  3. Stir in the cheese, and cook until melted. Add the chicken, mushrooms, and green beans. Cook until heated through, 3 to 5 minutes.

  4. Pour chicken mixture into a lightly greased 9x13 inch baking dish. Separate biscuits into 2 layers, making 10 circles. Arrange biscuits over chicken mixture.

  5. Bake, uncovered, at 400 degrees F (205 degrees C) until biscuits are golden, about 10 to 12 minutes.

Nutrition Facts (per serving)

448 Calories
20g Fat
43g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 448
% Daily Value *
Total Fat 20g 26%
Saturated Fat 7g 37%
Cholesterol 50mg 17%
Sodium 1457mg 63%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 7%
Total Sugars 10g
Protein 24g
Vitamin C 5mg 27%
Calcium 269mg 21%
Iron 3mg 17%
Potassium 481mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love