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Biscuit-Topped Chicken and Vegetable Bake

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Biscuit-Topped Chicken and Vegetable Bake
  • Prep Time 30 min
  • Total Time 55 min
  • Servings 6
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A golden-brown crown of refrigerated biscuits tops chicken in an ultra-easy sauce of condensed soup and frozen veggies.

Ingredients

1
(10 3/4-oz.) can condensed cream of chicken soup with herbs
1
(3-oz.) pkg. cream cheese, cubed
1/2
cup milk
1
(9-oz.) pkg. frozen diced cooked chicken breast
1
(1-lb.) pkg. frozen mixed vegetables
1
(12-oz) can Pillsbury™ Grands!™ Jr. Golden Layers® Refrigerated Buttermilk or Flaky Biscuits

Directions

  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
  • 2 In large saucepan, combine soup, cream cheese and milk; mix well. Cook over medium heat until mixture is hot and cream cheese is melted, stirring frequently. Stir in chicken and vegetables. Cook 10 to 15 minutes or until bubbly, stirring occasionally. Pour into sprayed baking dish.
  • 3 Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange biscuit halves, curved side up, over chicken mixture around edge of baking dish.
  • 4 Bake at 375°F. for 15 to 20 minutes or until biscuits are deep golden brown and mixture is bubbly.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
425
(
Calories from Fat
170
)
Daily Value
Total Fat
19g
29%
(
Saturated Fat
7g
35%
)
Cholesterol
55mg
18%
Sodium
1300mg
54%
Total Carbohydrate
42g
14%
(
Dietary Fiber
4g
16%
,
Sugars
12g
)
Protein
22g
Daily Value*:
Vitamin A
72%
72%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
16%
16%
Exchanges:
3 Starch; 1 1/2 Very Lean Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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