Chicken & Broccoli Casserole With Biscuit Topping
Adapted from
General Mills, Inc.
8 servings
| 10 3/4 ozs low-fat cream of chicken soup | 2 ozs pimientos in jar, drained | ||
| 1/2 c fat-free milk | 7 3/4 ozs buttermilk biscuit mix | ||
| 8 ozs chicken breast cubes | 1/2 c water | ||
| 16 ozs frozen broccoli flowerets, thawed and drained |
Preheat oven to 425. Prepare a 2-quart casserole dish with cooking spray; set aside. In a mixing bowl, combine soup and milk until mixed. Add chicken cubes, broccoli, and pimientos. Mix well. Spread mixture evenly into prepared dish. Bake, covered, for 25 minutes. Meanwhile, to prepare topping, combine biscuit mix and water until blended. Drop dough by eight spoonfuls onto hot chicken mixture around edges. Bake again, uncovered for 12 minutes, or until biscuits are browned.
| Calories | 207 | %CFF | 32 % | |
| Total Fat | 8 g | Saturated Fat | 3 mg | |
| Protein | 11 g | Cholesterol | 25 g | |
| Carbohydrates | 24 g | Sodium | 789 mg | |
| Sugars | 4 g | Fiber | 2 g | |
|
4.2 WW Points | ||||
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Rated by 3 users (4.3)
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