I was craving comfort food and this recipe sounded awesome!
|Everything mixed together minus the biscuits.|
3/4 cup fat free sour cream, divided
2 cups cooked chopped chicken (I had frozen chicken breasts that I defrosted and put in a pan with 1/2 an onion and 3 cloves of garlic and 2 tsp. of olive oil which impacted the point value)
|Pre-oven, post biscuit-adding.|
|Out of the oven!|
1 cup Bisquick Heart Smart baking mix
3 T skim milk
1. Preheat oven to 375.
2. Combine the can of soup and 1/2 cup sour cream in 8” square baking dish (I used a longer, more shallow dish--not sure if I liked it). 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.
**Notes: I would mix all the ingredients in a bowl first before putting it in the baking dish--it was super awkward to stir and manipulate without a huge mess. The Bisquick also becomes SUPER sticky, so use a solid, hard-core spatula for scraping purposes.
6 servings = 8pts. per serving from my adjustments.
|My lunch of YUM!|