Biscuit-Topped Chicken and Vegetable Bake

A golden-brown crown of refrigerated biscuits tops chicken in an ultra-easy sauce of condensed soup and frozen veggies.

  • prep time 30 min
  • total time 55 min
  • ingredients 6
  • servings 6

Ingredients

1
(10 3/4-oz.) can condensed cream of chicken soup with herbs
1
(3-oz.) pkg. cream cheese, cubed
1/2
cup milk
1
(9-oz.) pkg. frozen diced cooked chicken breast
1
(1-lb.) pkg. Green Giant® Frozen Mixed Vegetables
1
(12-oz) can Pillsbury® Grands!® Jr. Golden Layers® Refrigerated Buttermilk or Flaky Biscuits
  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
  • 2 In large saucepan, combine soup, cream cheese and milk; mix well. Cook over medium heat until mixture is hot and cream cheese is melted, stirring frequently. Stir in chicken and vegetables. Cook 10 to 15 minutes or until bubbly, stirring occasionally. Pour into sprayed baking dish.
  • 3 Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange biscuit halves, curved side up, over chicken mixture around edge of baking dish.
  • 4 Bake at 375°F. for 15 to 20 minutes or until biscuits are deep golden brown and mixture is bubbly.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/6 of Recipe
    Calories
    425
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    1300mg
    1300%;
    Total Carbohydrate
    42g
    42%
    (Dietary Fiber
    4g
    4%
      Sugars
    12g
    12%
    ),
    Protein
    22g
    22%
    ;
    % Daily Value*:
    Vitamin A
    72%;
    Vitamin C
    2%;
    Calcium
    8%;
    Iron
    16%;
    Exchanges:
    3 Starch; 1 1/2 Very Lean Meat; 3 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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