2 cups frozen diced chicken breast, thawed (or use leftover chicken)
1 cup frozen mixed vegetables
1 (10.75-ounce) can condensed cream of chicken soup
1 2/3 cup reduced-fat milk, divided
2 cups biscuit baking mix
1/2 cup shredded Cheddar cheese
1. Preheat oven to 450°F. If using leftover chicken, tear or cut into bite-size pieces. Place chicken in large bowl.
2. Stir in vegetables, soup, and 1 cup of the milk; mix well. Spoon into ungreased 2-quart baking dish.
3. Combine biscuit baking mix, remaining 2/3 cup milk, and cheese in large bowl; mix well. Drop dough by heaping tablespoonfuls into 9 biscuits, about 1 inch apart, on top of chicken mixture. Flatten dough (using back of spoon) to about 3/4-inch thick. Bake 30 minutes or until biscuits are golden and chicken mixture is thoroughly heated. Serve.
CALORIES (per 1/6 recipe) 350kcal; FAT 14g; CHOL 40mg;SODIUM 1100mg; CARB 36g; FIBER 2g; PROTEIN 18g;VIT A 15%; VIT C 2%; CALC 20%; IRON 8%
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