Chicken & Broccoli Casserole withg Biscuit Topping
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.
Nutritional Analysis per serving (8 servings total)
Calories 184 %CFF 33 %
Total Fat 8 g Saturated Fat 2 mg
Protein 3 g Cholesterol 18 g
Carbohydrates 20 g Sodium 746 mg
Sugars 2 g Fiber 0.7 g
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.
Nutritional Analysis per serving (8 servings total)
Calories 184 %CFF 33 %
Total Fat 8 g Saturated Fat 2 mg
Protein 3 g Cholesterol 18 g
Carbohydrates 20 g Sodium 746 mg
Sugars 2 g Fiber 0.7 g
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Replies
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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.
Nutritional Analysis per serving (8 servings total)
Calories 184 %CFF 33 %
Total Fat 8 g Saturated Fat 2 mg
Protein 3 g Cholesterol 18 g
Carbohydrates 20 g Sodium 746 mg
Sugars 2 g Fiber 0.7 g0 -
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mmmm...this is my favorite kind of food!0
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I casseroles!0
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i am writing this recipe down. I am going to try this....Thank u so much I am looking for new recipes...0
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You are very welcome:flowerforyou:0
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Yum, thanks!0
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YUM! Wondering if I can turn it into a crockpot recipe..... Casseroles are great but take so long to cook. I like to be lazy, toss it in a crockpot before work, turn it on, and instant dinner when I arrive home.0
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I am so gonna make this for SuperBowl Sunday!!!!!!!! It will probably be nasty and rainy here, so this would be something good and warm, besides chili, stew, or soup.0
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bump0
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bump0
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My kind of dinner !
Saving to my topics.0 -
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Your recipe sounds great. But just a quick question. Is the chicken pre-cooked or do you add it raw? And thanks!0
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