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
Directions:

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
Tina and Friends Weight Loss Support Group

80