Wednesday, July 20, 2011

Light Chicken and Biscuit Casserole

I was craving some comfort food tonight, but didn't want to completely sabotage my diet.  After perusing the internet, unable to find a healthy casserole recipe that sounded "just right,"  I decided to create my own dish.  I hope you enjoy it as much as we did! Bon apetit!


Ingredients

  • 2 cups boneless chicken breasts (I boil and cut up 2-3)
  • 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
  • 1/4 cup light sour cream
  • 1/4 cup light mayonnaise
  • 1 cup skim milk
  • 2 cups cooked egg noodles
  • 1 (12 ounce) package of frozen vegetable soup mix or mixed vegetables, of your choosing
  • 1 (16 ounce) package refrigerated reduced-fat buttermilk biscuits
  • 1 1/2 cups of 2% milk shredded cheddar cheese
Directions
  1. Preheat oven to 375
  2. Combine all ingredients (except for biscuits and cheese) in large saucepan. (I use the one I boiled the noodles in to conserve dishes.)
  3. Pour this mixture into a 9 by 13 glass dish.
  4. Sprinkle 1 cup of cheese over mixture.
  5. Place in center of oven rack and cook for 20 minutes.
  6. Cut Biscuits in half to make thinner.
  7. Arrange biscuits on top of casserole mixture.
  8. Sprinkle remaining 1/2 cup of cheese over the top.
  9. Cook for an additional 25 minutes, or until biscuits are golden brown and casserole is bubbling.
Side Note: I leave the frozen veggies on counter to begin thawing while I cook the chicken and noodles.  I also sprinkle mixture with a little greek seasoning at the beginning.

1 hour | 15 min prep | SERVES 6

1 comment:

  1. This was the best low calorie comfort food I've ever eaten!

    ReplyDelete