Savory Chicken & Biscuits - cooking recipe

Ingredients

2 tablespoons olive oil or 2 tablespoons vegetable oil
1 lb boneless skinless chicken breasts (about 2 cups) or 1 lb boneless skinless chicken thighs, cut into 1-inch pieces (about 2 cups)
1 medium onion, chopped
1 cup thinly sliced carrot
1 cup thinly sliced celery
1 envelope Lipton Recipe Secrets savory herb with garlic soup mix
1 cup milk
1 package refrigerated buttermilk biscuit (10 ounces)

Preparation

Also terrific with LIPTON* RECIPE SECRETS(R) Golden Onion Soup Mix.
Preheat oven to 400F degrees.
In 12-inch skillet, heat oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until almost done.
Stir in onion, carrots and celery; cook, stirring occasionally, 3 minutes.
Stir in savory herb with garlic soup mix blended with milk.
Bring to the boiling point over medium-high heat, stirring occasionally; cook 1 minute.
Turn into lightly greased 2-quart casserole; arrange biscuits on top of chicken mixture with edges touching.
Bake 10 minutes or until biscuits are golden brown.