Chicken Biscuit Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 368.5
- Total Fat: 8.8 g
- Cholesterol: 53.4 mg
- Sodium: 1,142.3 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 4.0 g
- Protein: 25.3 g
View full nutritional breakdown of Chicken Biscuit Bake calories by ingredient
Introduction
A take on a chicken pot pie recipe, without the pie. Instead I use a biscuit mix on the top only. It's still yummy and saves some calories! A take on a chicken pot pie recipe, without the pie. Instead I use a biscuit mix on the top only. It's still yummy and saves some calories!Number of Servings: 6
Ingredients
-
(2) 10 oz cans of Campbell's Cream of Chicken Soup (98% fat free)
(2) 15 oz. cans of mixed vegetables (any you like)
1 lb. of cubed, cooked chicken
2.75 cups quick biscuit mix prepared as on the box
1 cup of skim milk
salt and pepper to taste
Directions
Preheat oven to 350 degrees F.
Mix the biscuit mix with the milk, add salt and pepper to taste.
Drain vegetables, place in large bowl. Add Cream of Chicken Soup and cubed chicken. Stir well to combine.
Place in casserole dish and cover with prepared biscuit mix ( I use a spoon and drop it on the top).
Bake until heated through and biscuits are golden brown, about 35-40 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user CARTERSMOM115.
Mix the biscuit mix with the milk, add salt and pepper to taste.
Drain vegetables, place in large bowl. Add Cream of Chicken Soup and cubed chicken. Stir well to combine.
Place in casserole dish and cover with prepared biscuit mix ( I use a spoon and drop it on the top).
Bake until heated through and biscuits are golden brown, about 35-40 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user CARTERSMOM115.