Fixin' for some Chicken (n' Biscuits)

Move over Paula Dean, there's a new chef in town. Ok, that may be a little dramatic. The only thing I think Paula and I have in common is our love for all things cheese.  I think I remember her one time saying, "Nothing ever tastes bad with a little extra cheese on top, it has never hurt a thing in it's life."  True story Paula, true story.  But besides from that I think our eating habits are a little different (and by a little I mean a lot).

So I was watching a southern cooking show and realized I've never really made or eaten Chicken n' Biscuits. Blasphemy in the south right? I think the reason is because it's such a heavy, carb loaded, cream-filled dish that I can't stomach (literally) eating it.  So challenge accepted, South! Here's my take on a semi-healthy version of Chicken n' Biscuits.

My healthy version is a modified version of this recipe.

Ingredients:
- 1 Can of Whole Wheat Biscuits (in the Crescent Roll section of the supermarket)
- 1lb of Chicken Breast (Cubed)
- 2 bags of frozen mixed veggies
- 1 can of fat free cream of celery
- 1 can of fat free cream of chicken
- 1 cup of unsweetened almond or flax milk
- 4 cups of frozen veggies (I used broccoli carrot cauliflower mix with a bag of peas)
- 1/4 teaspoon of the following - thyme, celery seeds, paprika, pepper, mrs. dash original

Directions
Pre-heat oven to 400. Cook and cube chicken breast. Feel free to season a little with salt and pepper. Mix both soups in a big ass pan. Add all of the spices, chicken and veggies and cook till thawed. Throw everything into a baking dish and cook for 15 minutes. Take it out and stir it up (lil' darling). Put the biscuits on top and cook for about another 20 or more minutes.  The first time I did this I didn't cook the biscuits for long enough (whoopsie) and they were quazi gross and super mushy, so make sure to do that. 

Xo,
Zo