This recipe is kind of like deconstructed chicken pot pie, and since it looked very easy to lighten up, I was pretty excited to make it. I absolutely love Bisquick drop biscuits (that was my favorite part) and the whole dish was very warm, tasty and ideal if you’re craving comfort food.
I discovered this recipe in another cooking blog, Stephanie Cooks. Her blog really inspired me – I plan on trying a lot of her recipes! While reading through her blog I discovered she started out a lot like me, with minimal cooking experience, just posting for her friends, and she and her blog have evolved in the way I hope this will someday. This was one of her first recipes so it seemed fitting for me to give it a try and it turned out well! I did modify it a little by using more “light” ingredients.
Chicken & Biscuits Casserole
Source: Adapted from Stephanie Cooks
Ingredients:
1 can Campbell’s 98% Fat Free Cream of Chicken Soup
3/4 cup fat free sour cream, divided
2 cups cooked chopped chicken (I followed the recipe’s advice and seasoned mine with a little garlic powder and black pepper and then grilled it on my George Foreman)
1 pkg (16oz.) frozen mixed vegetables
1 cup reduced fat shredded cheddar cheese
1 cup Bisquick Heart Smart baking mix
3 T skim milk
Directions:
1. Preheat oven to 375.
2. Combine the can of soup and 1/2 cup sour cream in 8” square baking dish. Add chopped chicken, vegetables, and cheese and mix until well combined.
3. Mix Bisquick, remaining 1/4 cup sour cream and milk in a medium bowl and stir until dough becomes stiff.
4. Drop 6 even mounds of biscuit dough over top of the chicken mixture. Bake on the bottom rack for 35 minutes or until biscuits are golden brown.
Yields 6 servings. Weight Watchers Points Plus: 6 per serving
I discovered this recipe in another cooking blog, Stephanie Cooks. Her blog really inspired me – I plan on trying a lot of her recipes! While reading through her blog I discovered she started out a lot like me, with minimal cooking experience, just posting for her friends, and she and her blog have evolved in the way I hope this will someday. This was one of her first recipes so it seemed fitting for me to give it a try and it turned out well! I did modify it a little by using more “light” ingredients.
Chicken & Biscuits Casserole
Source: Adapted from Stephanie Cooks
Ingredients:
1 can Campbell’s 98% Fat Free Cream of Chicken Soup
3/4 cup fat free sour cream, divided
2 cups cooked chopped chicken (I followed the recipe’s advice and seasoned mine with a little garlic powder and black pepper and then grilled it on my George Foreman)
1 pkg (16oz.) frozen mixed vegetables
1 cup reduced fat shredded cheddar cheese
1 cup Bisquick Heart Smart baking mix
3 T skim milk
Directions:
1. Preheat oven to 375.
2. Combine the can of soup and 1/2 cup sour cream in 8” square baking dish. Add chopped chicken, vegetables, and cheese and mix until well combined.
3. Mix Bisquick, remaining 1/4 cup sour cream and milk in a medium bowl and stir until dough becomes stiff.
4. Drop 6 even mounds of biscuit dough over top of the chicken mixture. Bake on the bottom rack for 35 minutes or until biscuits are golden brown.
Yields 6 servings. Weight Watchers Points Plus: 6 per serving
Yum- Looks great! Keep up the good work and thanks for the kind words!
ReplyDeleteGot this recipe from your site the other day, and made it tonight. It was better than a pot pie, because the sauce was more substantial and the chicken and vegetables were nice and hearty. I do think I'm going to try it without the cheese next time, as I couldn't really taste it in the finished casserole and it might shave off a point or two. Thanks so much for a great recipe!
ReplyDeleteGlad to hear it was such a success! Let me know how you like it without the cheese if you end up making it that way. :)
ReplyDeleteAnother family favorite! I would probably use canned veggies next time because I like my veggies soft. It's one of those cassaroles that taste even better as leftovers! Thanks!
ReplyDeleteWhen I put this into the tracker I get a value of 7 P+ per serving. Did you not count the veggies?
ReplyDeleteI always enter all the ingredients unless otherwise stated (like for smoothies). Mine came out to 6 points+ per serving, I just double checked the saved recipe in the recipe builder. Of course, if you use different brands yours could come out different, so it never hurts to enter your exact brands!
ReplyDeleteInteresting, I got 7 points+ too. How many ounces of chicken are in this recipe? I entered 10 oz into my recipe builder. I'm looking forward to making this for my boyfriend tonight.
ReplyDeleteOh, I also used reduced fat sour cream in my recipe builder and it didn't change the points. (Even with fat free, it still comes to 7, so might as well use what I already have.)
I covered it with foil for the last several minutes of cooking. The biscuits were starting to brown a little too much for my taste but I wanted it to be hotter so I covered it to let it finish cooking.
ReplyDeleteSOOOO delicious. DBF went back for seconds, though, so I'm not how satisfying it was for a man. I was good with one serving though. :)
Do you think you could use pre-packaged biscuits, similar to the ones you use in the bubble up enchiladas?
ReplyDeleteLoved it! It was really delicious, though like Cynthia I might make it without the cheese next time. You really didn't need it with the flavor of the chicken, soup, and veggies. I highly recommend this recipe.
ReplyDeleteMade this tonight and it was a huge hit! Very creamy and easy to make!
ReplyDeleteTried this tonight - it was just "good" for me. I felt like there wasn't much flavor. I think for me next time I will use fresh veggies instead of the frozen (I don't normally like the frozen as it is) and definitely add some spices such as thyme and rosemary to help boost the flavor. I will say though a someone who stays away from biscuits (no self control!) these really hit the spot :)
ReplyDeleteAnother hit Emily! This was fabulous, even by DH standards! I added a garlic clove and some mushrooms I needed to use. I used some plain greek yogurt because I didn't have enough sour cream. I thought the cheese added that extra yumminess. I am a big cheese person. I will definitely be making this again!
ReplyDeletePlain Greek yogurt is a great sub for sour cream, I do that too! Glad this was a hit! :)
ReplyDeleteSO YUM! It was even better this time around... not sure why. Did you ever figure out how many ounces of chicken you used? My fiance was so excited when I told him I was going to make this again. He loves it.
ReplyDeletemaking this on wednesday with some company over. I'm excited although DH wasn't excited about the picture. I hope it tastes better than he thinks it looks lol. There's nothing in there that I don't like so we should be good though.
ReplyDeleteNicole - I didn't go by ounces. I used 2 cups cooked chicken without skin in the recipe builder.
ReplyDeleteAllyssa - Sorry he thinks it looks bad. I try to post appetizing photos. Hope you like it.
he doesn't think it looks bad! he's just not sure. i mean it doesn't have the form that a lot of foods I cook has so that might be it... what did yours look like before cooking? i'm finding it hard to mix everything together.
ReplyDeleteIt's not very "wet" when you mix it so i get what you mean. Hope it turned out yummy!
DeleteI made this tonight and it was delicious! I went ahead and skipped the cheese and didn't miss it. Also substituted nonfat greek yogurt for the sour cream. Couldn't tell the difference. I can't wait to have the leftovers for lunch.
ReplyDeleteSo glad you liked it! Greek yogurt is a great sub for sour cream. :)
DeleteDo I let the veggie thaw first?
ReplyDeleteNope! You can throw them in frozen!
DeleteEmily, this was DIVINE! It absolutely made my weekend. Thank you!
ReplyDeleteThanks, Deb! Glad you loved it. :)
DeleteMade this for supper last night, loved it! My kids especially loved it. It is the perfect comfort food, creamy, filling-a winner! Thanks Emily-2nd one this week that has been a hit.
ReplyDeleteI always make the recipe as listed 1st to give you credit where credit is due, however, next time I think I will put half or 3/4 cup cheese in the veg. mixture and add remaining 1/4 cup cheese to the biscuit mixture. Biscuits seemed a little dry when cooked, so maybe that will help?
Thanks again, looking forward to your next recipe on my list!
Thanks, Denise! Sorry your biscuits turned out dry but I'm glad you liked it anyway!
DeleteI just finished eating this and it was amazing. I made it into 4 servings for 10 points because my husband gets way more points than I do an I tend to find myself looking for snacks to get my points at dinner. I used tyson ready to eat chicken from because I was lazy and didn't feel like thawing chicken. I did sautee fresh onion, celery, bell pepper and carrots to add to frozen peas and carrots. Very yummy. Now just waiting for my husband to get home and try it. Thank you for the wonderful recipes. I plan on making the chicken tamales this weekend!
ReplyDeleteAwesome, I'm glad you love it! Hope your husband does too. :)
DeleteThis was soooo good!! The hubby, his kids and I loved it!! Thank you
ReplyDeleteStefani
Yay, glad it was a hit!
DeleteNot only was this YUMMY!! My picky family loved it! Score!!
ReplyDeleteWoohoo - family approved! Happy to hear it :)
DeleteI'm curious to try this. I have a version of this - cream of chicken soup, chicken broth, frozen corn, frozen carrots, 2 chicken breasts. All that in the crock pot on low for 8 hours (that's how long we're at work). When I get home I take out the crock put biscuits on top then bake in the oven until biscuits are done. It's really good.
ReplyDeleteLove, love, love all your recipes so far.
Thanks,
Julie from KY
My husband raved over this, and he's not usually a big fan of anything with "cream of" soups. He was sure it took hours to make - we'll keep that our secret. I left the cheese out of the filling, and added 1/2 cup to the biscuit mixture instead - very yummy. I did use the vegetables from frozen, but then it took about 45 minutes to bake, so I may defrost them in the microwave instead next time. (I also added about 1 T more milk to help make the biscuits easier to stir.) Served with a salad of spring greens, strawberries and blueberries. We'll definitely be having this one again.
ReplyDeleteThis is one of my FAVORITE recipes of yours! So good and fairly simple to make.
ReplyDeleteI also added the cheese to the biscuit mix and added about two tablespoons water to the soup/vegetable mixture. Turned out great!-
ReplyDeleteMade this tonight. Second recipe I have tried of yours Second one that will stay in the menu rotation! Cant wait to try the next one!
ReplyDeletedoes anyone know how many calories per serving this would be? sound delicious!
ReplyDeleteI made this tonight for dinner. My boyfriend had thirds. The biscuits are yummy, but I think I'll use a different kind of soup than the cream of chicken next time - maybe cream of broccoli. I used nonfat greek yogurt instead of sour cream. One serving was very satisfying, and I have two servings leftover!
ReplyDeleteJust made this dish for the first time tonight. It was ahhh-mazing. My roommate and I are looking forward to eating it again tomorrow for leftovers. It doesn't even taste like a "healthy alternative" meal; it tastes like a splurge! :)
ReplyDeleteMy boyfriend and I made this on Sunday. He keeps mentioning that we need to make it again soon. :-). We are new to your site but are enjoying making making lots of your delicious recipes. Thank you!
ReplyDeleteI'm glad to hear some skipped the cheese because I forgot to put it in! It's in the oven - can't wait to try it.
ReplyDelete