Creamed Chicken & Biscuits
Why I Love This Recipe
I adapted this recipe from one in Grandma's Kitchen recipe card set (www.grandmaskitchenrecipes.com). Still looking for ways to trim the fat & calories in this one because the hubby and I like it a lot but tend not to make it often because of the calories & fat.
Dietary values listed below are per serving and are estimated using the brand names listed above and CaloreKing's Nutrition & Exercize Manager (www.calorieking.com).
Sat Fat: 8.8g
Ingredients You'll Need
1/2 lg onion
1/2 tbsp butter (Land O'Lakes Light)
1/2 tbsp olive oil
4 biscuits (Pillsbury Grands Reduced Fat Buttermilk)
2 boneless, skinless chicken breasts
1 can Cream of Chicken Soup (10 3/4 oz Campbells 98% Fat Free)
1/2 c sour cream (Daisy Light)
1/2 c milk (Fat Free)
1/2 c shred mild cheddar cheese (Sargento Reduced Fat)
1 pk frozen mixed vegetables (1 lb Birds Eye)
Preheat oven to 350
Chop the onion.
Combine saute the onion in butter & olive oil in a nonstick pan.
Put biscuits in the oven on a nonstick baking sheet.
Cut up chicken in to bit size pieces
When onion is part way done, add chicken; cook till done.
Combine remaining ingredients in a large bowl
Let chicken & onion mix cool slightly before adding it to the veggie & sauce mix; I recommend adding one scoop at a time and mixing it in to temper the veggie/sauce
Once all have been combined, pour in to a 9x9 baking dish and bake in the oven for 25 - 30 minutes