Chicken & Biscuits With Mushroom Gravy by Dave Ferguson

Courtesy of Chef Mark Cleveland from ReadyChefGoBags
1 whole wheat English Muffin, split
⅓ cup of cooked Chicken pieces
½ cup of mushroom gravy
¼ cup of sweet peppers
Salt and pepper to taste
Mixed nuts or seeds (optional for garnish)
Lightly toast the English Muffin halves to give them a crispy texture and prevent them from getting soggy. In a mixing bowl, put in the chicken pieces and pour the gravy on top. Stir and mix thoroughly. Place one half of the toasted muffin inside the bag and add the chicken mixture next to it. Add the other toasted muffin half to the bag and lay it on the other side. Lay the peppers on top of the chicken mixture and then seal the bag.
Conventional Oven: Preheat the oven to 400° F. Place the bag on a baking sheet and cook for 15 to 20 minutes.
Microwave: Place the bags on a microwave-safe dish and cook on high for 2 to 3 minutes.
Let the bag cool for 1 to 2 minutes and then cut it open and plate the meal to serve. Garnish with mixed nuts or seeds for presentation.
Serves 1