Biscuit-Topped Chicken and Vegetable Bake

Biscuit-Topped Chicken and Vegetable Bake

A golden-brown crown of refrigerated biscuits tops chicken in an ultra-easy sauce of condensed soup and frozen veggies.

Prep Time

30

Minutes

Total Time

55

Minutes

Makes

6

servings

1
(10 3/4-oz.) can condensed cream of chicken soup with herbs
1
(3-oz.) pkg. cream cheese, cubed
1/2
cup milk
1
(9-oz.) pkg. frozen diced cooked chicken breast
1
(1-lb.) pkg. Green Giant® Frozen Mixed Vegetables
1
(12-oz) can Pillsbury® Grands!® Jr. Golden Layers® Refrigerated Buttermilk or Flaky Biscuits
  1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
  2. In large saucepan, combine soup, cream cheese and milk; mix well. Cook over medium heat until mixture is hot and cream cheese is melted, stirring frequently. Stir in chicken and vegetables. Cook 10 to 15 minutes or until bubbly, stirring occasionally. Pour into sprayed baking dish.
  3. Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange biscuit halves, curved side up, over chicken mixture around edge of baking dish.
  4. Bake at 375°F. for 15 to 20 minutes or until biscuits are deep golden brown and mixture is bubbly.
Makes 6 servings

Nutrition Information:

1 Serving (1/6 of Recipe)
  • Calories 425
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 7g,),
  • Cholesterol 55mg;
  • Sodium 1300mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 4g,
    • Sugars 12g),
  • Protein 22g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 1/2 Very Lean Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 3 ;
    *Percent Daily Values are based on a 2,000 calorie diet.
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