Chicken & Biscuits Casserole
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.
Chicken & Biscuits Casserole
Ingredients
- 1 can Campbell’s 98% Fat Free Cream of Chicken Soup
- 3/4 cup fat free sour cream, divided
- 2 cups cooked chopped chicken
- 1 (16 oz) pkg frozen mixed vegetables
- 1 cup reduced fat shredded cheddar cheese
- 1 cup Bisquick Heart Smart baking mix
- 3 tablespoons skim milk
Instructions
- 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.
Notes
6 per serving (P+ calculated using the recipe builder on weightwatchers.com) Adapted from Stephanie Cooks
