Ingredients
- 1 T olive oil
2 boneless, skinless chicken breasts, cubed (about 1 lb)
1/8 t ground black pepper
1 (8.5 oz) can reduced fat cream of celery soup
½ c Almond Breeze Unsweetened Vanilla Milk
½ c pumpkin, carrot or sweet potato puree
Biscuit topping
1 ½ c Hodgson Mills whole wheat flour
2 t baking powder
¼ t salt
½ c Blue Bonnet light, softened
1 large egg, beaten
¼ c honey
½ t cream of tartar
¾ c low-fat (1%) buttermilk
Description
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