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| Baked Chicken with Biscuits |
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2 cloves garlic, mined |
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1 16-oz can crushed tomatoes |
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1 10-oz package frozen corn |
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1/2 cup reduced-sodium chicken broth |
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1/2 teaspoon ground cumin |
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1/2 teaspoon black pepper |
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4 skinless, boneless chicken breast halves (4 oz each), cooked and shredded |
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Preheat oven to 400 F. Spray a large, shallow baking dish with vegetable cooking spray |
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In a large nonstick skillet, combine all ingredients except chicken. Simmer, covered, over medium heat for 10 minutes. Add chicken; mix well. Transfer mixture to prepared dish. |
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To prepare biscuits, in a medium bowl, combine dry ingredients. Stir in yogurt, water, and green onion until a soft dough forms. On a lightly floured surface, pat dough to a 1/2-inch thickness. Using a 2-inch biscuit cutter, cut out biscuits. Repeat with trimmings. Place biscuits on top of chicken mixture. |
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Bake until heated through and biscuits are golden, about 20 minutes. Serve immediately. |
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3/4 cup all-purpose flour |
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1/2 cup yellow cornmeal |
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1/2 teaspoon bakig powder |
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1/3 cup plain nonfat yogurt |
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1/4 cup cold water |
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1/4 cup green onion |
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