5Dec/11Off
Healthy and Easy Chicken and Biscuits Casserole
- 1 (10 3/4 ounce) can low-fat cream of celery soup
- 1 (10 3/4 ounce) canlow-fat cream of potato soup or 1 (10 3/4 ounce)can low-fat cream of chicken soup
- 1 1/2 lbs chicken breasts, cooked and cut up
- 4 cups frozen broccoli carrots cauliflower mix
- 1 cup skim milk
- 1/4 teaspoon dried thyme leaves
- 1 teaspoon dried parsley
- 1/4 teaspoon celery seed
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon savory
- 1 (16 1/3 ounce) can refrigerated reduced-fat buttermilk biscuits
Directions:
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Blend soups and milk in large skillet on low heat.
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Add herbs and spices and mix well.
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Add cooked cut up chicken and frozen vegetables.
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Heat to warm vegetables and chicken.
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Put in large ovenproof dish and bake in 400 degree oven for 15 minute.
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Take chicken dish out of oven and stir well.
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Cut up biscuits into fourths and top chicken with biscuts.
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Bake another 15 minute until biscuits are browned.