Chicken 'n Biscuits

Chicken ‘n Biscuits

This is one of those homestyle recipes that just warms your heart and soul. A bit of a lighter version of some of the ultra creamy and high fat versions that I have made in the past, but still a yummy comfort food. I made this one night at my parents house, and even my relatively picky eater dad gobbled it up and asked for seconds, I was pleasantly surprised. This is my plan for lunch tomorrow, and it will be so yummy!

Ingredients:

1 can 98% fat free cream of chicken soup
¾ c. fat free sour cream (divided)
2 c. cooked chicken (chopped or shredded)
1 – 16oz. pkg frozen mixed vegetables
1 c. reduced fat shredded cheddar cheese
1 c. Bisquick Heart Smart baking mix
3 T skim milk

Directions:

1.   Preheat oven to 375 degrees.

2.   Combine the soup and ½ c of the sour cream in an 8” or 9” in square baking dish. Add chicken, cheese and vegetables and mix until well combined.

3.   Mix Bisquick with the remaining ¼ c sour cream and 3 T milk. Stir until dough becomes stiff.

4.   Drop 6 even mounds of biscuit dough over the chicken mixture. Bake for 35 minutes or until biscuits are golden brown.  

Yields 6 servings – WWP+ 6 per serving 

(Pictured above with a 2 point salad – lettuce, tomatoes, cucumbers, mushrooms, 2 T of low fat shredded cheese and 2 T of fat free Caesar dressing)

Recipe from Emily Bites