INGREDIENTS
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8 frozen buttermilk biscuits
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1 small sweet onion, diced
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1 tablespoon canola oil
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1 (8-oz.) package sliced fresh mushrooms
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4 cups chopped cooked chicken
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1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
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1 cup low-sodium chicken broth
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1/2 cup dry white wine
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1/2 (8-oz.) package 1/3-less-fat cream cheese, cubed
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1/2 (0.7-oz.) envelope Italian dressing mix (about 2 tsp.)
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1 cup frozen baby peas, thawed