Biscuit-Topped Chicken Casserole

By bakers_delight85

Ingredients

• 10.75 ounce can reduced-fat, reduced-sodium condensed cream of chicken soup
• 1 cup fat-free, low-sodium chicken broth
• 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into bite-size pieces
• 3 cups frozen green beans, thawed
• 1 1/2 cups frozen pearl onions, thawed
• 1 1/2 cups frozen sliced carrots, thawed
• 1 tsp. salt-free all-purpose seasoning blend
• 7.5 ounce can (10 count) refrigerated low-fat buttermilk biscuits

Details

Servings 5

Preparation

Step 1

Preheat the oven to 400 degrees F.
In an 8-inch square nonstick baking pan, stir together the soup and broth. Stir in the remaining ingredients except the biscuits. Cover the pan with aluminum foil.
Bake for 50 to 60 minutes, or until the chicken is no longer pink in the center. Place the biscuits on the chicken mixture.
Bake, uncovered, for 12 to 13 minutes, or until the biscuits are golden brown and cooked through.
Per serving: 323 calories, 3.5g fat, 58mg cholesterol, 702mg sodium, 44g carb, 4g fiber, 28g protein