| 1 | can (10 3/4 ounces) condensed cream of chicken soup |
| 1/2 | cup milk |
| 2 | cups seasoned diced cooked chicken |
| 1 | bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts, thawed and drained |
| 1 | jar (2 ounces) diced pimientos, drained |
| 1 | pouch (7.75 ounces) Bisquick® Complete cheese-garlic biscuit mix |
| 1/2 | cup water |
| 1 | tablespoon chopped fresh chives, if desired |
Serve with...
Chocolate Chunk Blondies
Total Time:
2 hours 10 min
| 1. | Heat oven to 425ºF. Spray 2-quart casserole or 8-inch square glass baking dish with cooking spray. In casserole or baking dish, mix soup and milk until well blended. Stir in chicken, broccoli and pimientos. |
| 2. | Cover and bake casserole about 25 minutes or until bubbly. |
| 3. | About 5 minutes before removing casserole from oven, make biscuit mix as directed on package, using water. Drop dough by 8 large spoonfuls onto chicken mixture around the edges. Sprinkle with chives. |
| 4. | Bake uncovered 12 to 17 minutes or until bubbly and biscuits are golden brown. |
| In step 2, bake about 35 minutes. In step 4, bake uncovered 17 to 20 minutes. |
|
| If you can't find seasoned diced chicken in the meat section of your store, check the deli or cut up a seasoned rotisserie chicken from the deli. A whole chicken, cut up, yields about 3 cups. |
|
| Pair this easy supper with a bagged salad tossed with a tangy dressing such as raspberry vinaigrette, or serve with a fresh fruit salad. |
Nutrition Information:
490 ( 190); 21g ( 6g, 0g); 70mg; 1160mg; 47g ( 3g, 6g); 29g 50%; 40%; 15%; 20% 2 1/2 ; 1/2 ; 1 ; 3 ; 2 3