A golden-brown crown of refrigerated biscuits tops chicken in an ultra-easy sauce of condensed soup and frozen veggies.
Biscuit-Topped Chicken and Vegetable Bake
- Prep Time 30 min
- Total 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. frozen mixed vegetables
- 1 can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
Instructions
-
Step1Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
-
Step2In 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.
-
Step3Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange biscuit halves, curved side up, over chicken mixture around edge of baking dish.
-
Step4Bake at 375°F. for 15 to 20 minutes or until biscuits are deep golden brown and mixture is bubbly.
Nutrition
425
Calories
19g
Total Fat
22g
Protein
42g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1/6 of Recipe
- Calories
- 425
- Calories from Fat
- 170
- Total Fat
- 19g
- 29%
- Saturated Fat
- 7g
- 35%
- Cholesterol
- 55mg
- 18%
- Sodium
- 1300mg
- 54%
- Total Carbohydrate
- 42g
- 14%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 12g
- Protein
- 22g
% Daily Value*:
- Vitamin A
- 72%
- 72%
- Vitamin C
- 2%
- 2%
- Calcium
- 8%
- 8%
- Iron
- 16%
- 16%
Exchanges:
3 Starch; 1 1/2 Very Lean Meat; 3 1/2 Fat;Carbohydrate Choice
3
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