Post by Loupy on Nov 13, 2013 13:08:34 GMT -7
Chicken & Biscuits Casserole
From Emily @ www.emilybites.com/
Source: Adapted from stephaniecooks.blogspot.com/
This recipe is kind of like deconstructed chicken pot pie, and since it looked very easy to lighten up, I was pretty excited to make it. I absolutely love Bisquick drop biscuits (that was my favorite part) and the whole dish was very warm, tasty and ideal if you’re craving comfort food.
I discovered this recipe in another cooking blog, Stephanie Cooks. Her blog really inspired me – I plan on trying a lot of her recipes! While reading through her blog I discovered she started out a lot like me, with minimal cooking experience, just posting for her friends, and she and her blog have evolved in the way I hope this will someday. This was one of her first recipes so it seemed fitting for me to give it a try and it turned out well! I did modify it a little by using more “light” ingredients.
Yields 6 servings
Ingredients:
1 can Campbell’s 98% Fat Free Cream of Chicken Soup
3/4 cup fat free sour cream, divided (or plain Greek Yogurt)
2 cups cooked chopped chicken (I followed the recipe’s advice and seasoned mine with a little garlic powder and black pepper and then grilled it on my George Foreman)
1 pkg (16oz.) frozen mixed vegetables
1 cup reduced fat shredded cheddar cheese
1 cup Bisquick Heart Smart baking mix
3 T skim milk
Directions:
1. Preheat oven to 375.
2. 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.
3. Mix Bisquick, remaining 1/4 cup sour cream and milk in a medium bowl and stir until dough becomes stiff.
4. 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.
Weight Watchers Points Plus: 7 per serving
From Emily @ www.emilybites.com/
Source: Adapted from stephaniecooks.blogspot.com/
This recipe is kind of like deconstructed chicken pot pie, and since it looked very easy to lighten up, I was pretty excited to make it. I absolutely love Bisquick drop biscuits (that was my favorite part) and the whole dish was very warm, tasty and ideal if you’re craving comfort food.
I discovered this recipe in another cooking blog, Stephanie Cooks. Her blog really inspired me – I plan on trying a lot of her recipes! While reading through her blog I discovered she started out a lot like me, with minimal cooking experience, just posting for her friends, and she and her blog have evolved in the way I hope this will someday. This was one of her first recipes so it seemed fitting for me to give it a try and it turned out well! I did modify it a little by using more “light” ingredients.
Yields 6 servings
Ingredients:
1 can Campbell’s 98% Fat Free Cream of Chicken Soup
3/4 cup fat free sour cream, divided (or plain Greek Yogurt)
2 cups cooked chopped chicken (I followed the recipe’s advice and seasoned mine with a little garlic powder and black pepper and then grilled it on my George Foreman)
1 pkg (16oz.) frozen mixed vegetables
1 cup reduced fat shredded cheddar cheese
1 cup Bisquick Heart Smart baking mix
3 T skim milk
Directions:
1. Preheat oven to 375.
2. 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.
3. Mix Bisquick, remaining 1/4 cup sour cream and milk in a medium bowl and stir until dough becomes stiff.
4. 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.
Weight Watchers Points Plus: 7 per serving
