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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.

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  • Prep Time 30 min
  • Total Time 55 min
  • Servings 6

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
425
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
7g,
7%
),
Cholesterol
55mg
55%;
Sodium
1300mg
1300%;
Total Carbohydrate
42g
42%
(Dietary Fiber
4g
4%
  Sugars
12g
12%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
72%;
Vitamin C
2%;
Calcium
8%;
Iron
16%;
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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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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