Chicken & Broccoli Casserole With Biscuit Topping

Name: Chicken & Broccoli Casserole With Biscuit Topping
Yield: 8 servings
Ingredients: 10 3/4 ozs low-fat cream of chicken soup; 1/2 c fat-free milk; 8 ozs chicken breast cubes; 16 ozs frozen broccoli flowerets, thawed and drained; 2 ozs pimientos in jar, drained; 7 3/4 ozs buttermilk biscuit mix; 1/2 c water

Adapted from General Mills, Inc.

10 3/4 ozs low-fat cream of chicken soup
1/2 c fat-free milk
8 ozs chicken breast cubes
16 ozs frozen broccoli flowerets, thawed and drained
2 ozs pimientos in jar, drained
7 3/4 ozs buttermilk biscuit mix
1/2 c water

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.

Posted: 10/12/2006

Casseroles

Rated by 3 users (4.33)

WW Points^* : 4.21

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 184 Calories from Fat 61 (33%)
% Daily Value *
Total Fat 8g	12%
Saturated Fat 2g	10%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 0g
Trans Fat 2g
Cholesterol 18g	6%
Sodium 746mg	31%
Potassium 31mg	10%
Total Carbohydrate20g	7%
Dietary Fiber 0.7g	3%
Sugars 2g
Protein 3g	3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.