Monday, June 24, 2013

Creamed Chicken and Biscuits

Creamed Chicken and Biscuits

1 small onion
1 1/2 teaspoons butter
2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
1 (10 3/4 ounce) can reduced fat cream of chicken soup
1/2 fat free sour cream
1 cup skim milk
1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
1 cups low fat shredded mild cheddar cheese
refrigerated biscuit

Preheat oven to 350.
Grease the bottom and sides of an 9x13 inch baking dish or 10 inch quiche dish.
Chop the onion.
Heat butter in a small nonstick skillet and saute until tender.
Combine cooked onion, soup, chicken, milk, pimiento, and sour cream in a bowl and then turn into the prepared baking dish.
Bake for 15 minutes and remove from oven.
Sprinkle 1/2 cup of the cheese over the baked mixture.
Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
Serves 6 approximately 440 calories per serving
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