Chicken & Biscuits Casserole

Quick and easy version of a chicken pot pie made healthier. A very yummy comfort food. One serving was plenty to fill me up.

Chicken & Biscuits Casserole
Adapted from emily bites

Ingredients

• 1 can (10 3/4 ounce) Campbell’s 98% Fat Free Cream of Chicken Soup
• 3/4 cup fat free sour cream, divided
• 2 cups cooked chopped chicken (cooked it on medium in the microwave, can also season with garlic power and black pepper and grill on the George Foreman)
• 1 pkg (16 ounce) frozen mixed vegetables
• 1 cup reduced fat shredded cheddar cheese
• 1 cup Bisquick Heart Smart baking mix
• 3 Tbsp skim milk (I used almond milk because that is all I had)

Directions

• Preheat oven to 375.
• Combine the can of soup and 1/2 cup sour cream in 8” square baking dish. Add chopped chicken, vegetables, and cheese and mix until well combined.
• Mix Bisquick, remaining 1/4 cup sour cream and milk in a medium bowl and stir until dough becomes stiff.
• Drop 6 even mounds of biscuit dough over top of the chicken mixture. Bake on the bottom rack for 35 minutes or until biscuits are golden brown.

Servings: 6

Weight Watchers Points Plus = 6

Side note: Reheats great.



1 serving