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Nutrition Facts
Serving Size 318 g
(Approx. 6 Servings)
Amount Per Serving
Calories 450 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 6 g 30%
Trans Fat 3.5 g
Cholesterol 70 mg 23%
Sodium 1820 mg 76%
Total Carbohydrate 42 g 14%
Dietary Fiber 1 g 4%
Sugars 9 g
Protein 23 g
Vitamin A 50% Iron 15%
Vitamin C 25% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Weeknight Skillet Chicken and Biscuits

Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

1 Tbsp grapeseed oil
1 1/2 Lb Mi Tienda Seasoned Diced Chicken Thighs
1/2 cup(s) red onion, finely diced
3/4 cup(s) julienned carrots
10 1/2 Oz H-E-B Cream of Poblano Condensed Soup
1/2 cup(s) Mi Tierra Tomatillo Sauce
3/4 cup(s) whole milk
16 Oz H-E-B Jumbo Buttermilk Biscuits
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Preheat oven to 350ºF.
On stove top heat an empty heavy skillet or Dutch oven over medium high.
Add oil and chicken to pan. Sear well, stirring to brown evenly for about 4 to 5 minutes.
Add onions and carrots, stir and cook another 2 to 3 minutes, just until carrots begin to soften.
Add condensed soup, milk and salsa verde to chicken. Stir and bring to a simmer, remove from heat.
Slice biscuits into quarters and place on top of chicken mixture to form a layer. Brush gently with butter and bake in oven for 15 to 18 minutes, or until biscuits are fully cooked.
Sprinkle with fresh cilantro and serve warm.


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