Ingredients:
3 medium skinless/boneless chicken breast - cooked & shredded
1- 10-ounce package frozen mixed vegetables
2 small cans of 98% fat free cream-of-chicken or mushroom soup
salt & pepper to taste
water
1 10-count reduced fat refrigerated biscuits
3 medium skinless/boneless chicken breast - cooked & shredded
1- 10-ounce package frozen mixed vegetables
2 small cans of 98% fat free cream-of-chicken or mushroom soup
salt & pepper to taste
water
1 10-count reduced fat refrigerated biscuits
Preparation:
Heat oven to 400° F. Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 30 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, recover for about 5 minutes and serve.
Heat oven to 400° F. Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 30 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, recover for about 5 minutes and serve.
