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.
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)
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