Sweet Potato Chicken & Biscuits
Our recipe for Sweet Potato Chicken & Biscuits gives a classic comfort food a Southwest twist. Delicious, creamy sweet potato soup coats chicken breast, Southwest veggies and black beans while sriracha and cilantro step up the flavor. The entire dish cooks in one skillet while the biscuits bake in the oven. Top the skillet mixture with the biscuits to soak up the fabulous flavor. This better-for-you version of Chicken & Biscuits is on the table in less than 30 minutes.
Ingredients
1 package (6 ounces) refrigerated biscuit dough (5 biscuits)
1.25 pounds boneless, skinless chicken breast, cut into 1-inch pieces
1 package (10.8 ounces) frozen seasoned Southwest vegetable blend (corn, peppers, onions)
1 cup rinsed drained canned low sodium black beans
1 can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup
1 teaspoon sriracha hot chili sauce (optional)
2 tablespoons chopped cilantro (optional)
1.25 pounds boneless, skinless chicken breast, cut into 1-inch pieces
1 package (10.8 ounces) frozen seasoned Southwest vegetable blend (corn, peppers, onions)
1 cup rinsed drained canned low sodium black beans
1 can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup
1 teaspoon sriracha hot chili sauce (optional)
2 tablespoons chopped cilantro (optional)
Instructions
Bake the biscuits according to the package directions.
While the biscuits are baking, season the chicken with salt and pepper, if desired. Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 6 minutes or until well browned, stirring occasionally.
Add the vegetables and beans and cook for 3 minutes, stirring occasionally. Stir in the soup and sriracha, if desired, and cook until the mixture is hot. Top the chicken mixture with the biscuits and the cilantro, if desired.
While the biscuits are baking, season the chicken with salt and pepper, if desired. Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 6 minutes or until well browned, stirring occasionally.
Add the vegetables and beans and cook for 3 minutes, stirring occasionally. Stir in the soup and sriracha, if desired, and cook until the mixture is hot. Top the chicken mixture with the biscuits and the cilantro, if desired.
Sweet Potato Chicken & Biscuits
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Our recipe for Sweet Potato Chicken & Biscuits gives a classic comfort food a Southwest twist. Delicious, creamy sweet potato soup coats chicken breast, Southwest veggies and black beans while sriracha and cilantro step up the flavor. The entire dish cooks in one skillet while the biscuits bake in the oven. Top the skillet mixture with the biscuits to soak up the fabulous flavor. This better-for-you version of Chicken & Biscuits is on the table in less than 30 minutes.
Instructions
Bake the biscuits according to the package directions.While the biscuits are baking, season the chicken with salt and pepper, if desired. Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 6 minutes or until well browned, stirring occasionally.Add the vegetables and beans and cook for 3 minutes, stirring occasionally. Stir in the soup and sriracha, if desired, and cook until the mixture is hot. Top the chicken mixture with the biscuits and the cilantro, if desired.
Ingredients
1 package (6 ounces) refrigerated biscuit dough (5 biscuits)1.25 pounds boneless, skinless chicken breast, cut into 1-inch pieces1 package (10.8 ounces) frozen seasoned Southwest vegetable blend (corn, peppers, onions)1 cup rinsed drained canned low sodium black beans1 can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup1 teaspoon sriracha hot chili sauce (optional)2 tablespoons chopped cilantro (optional)
