Chicken and Biscuits

Adapted from

  • 1 lb chicken breast halves skinless, cut into pieces
  • 10 3/4 ozs low-fat cream of chicken soup
  • 16 ozs frozen peas and carrots combination, thawed
  • 1/2 cup onions, chopped
  • 16 ozs Grands Reduced Fat Buttermilk biscuits
Chicken and Biscuits
In a large skillet, cook onions, peas, and carrots until onions are tender. Add chicken pieces and soup. Mix well. Transfer mixture to a 3 1/2 - quart slow cooker. Cover and cook on low for four hours, or until chicken is no longer pink. Bake biscuits according to package directions. Place each biscuit onto a serving plate and spoon chicken mixture evenly over each biscuit.
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Posted: 10/6/2016
Slow Cooker
Rated by 0 users (0.00)
WW Points* : 5.85
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 289
Calories from Fat 97 (33%)
% Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 20%
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 35g 12%
Sodium 869mg 36%
Potassium 0mg 0%
Total Carbohydrate36g 12%
Dietary Fiber 3g 12%
Sugars 6g
Protein 19g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.