Chicken & Biscuits Casserole

Thanks to Emily for this little gem, who got the idea from Stephanie, so this is a joint effort of awesomeness!

I was craving comfort food and this recipe sounded awesome!




Ingredients:

Everything mixed together minus the biscuits.

1 can Campbell’s 98% Fat Free Cream of Chicken Soup (I used Heart-Healthy because the store was out of the other kind.)
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.

1 pkg (16oz.) frozen mixed vegetables (I used one bag of Italian-style vegetables (I hate peas so I didn't want normal mixed veggies, and 1/2 a bag of frozen corn which also impacted the points)

Out of the oven!

1 cup reduced fat shredded cheddar cheese (I used the 2% reduced-fat mexican blend of 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 (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!

This was filling, the portions are HUGE, and I am super pumped by how the italian veggies turned out in it.  It is creamy, hearty, and YUMMY!! YAY!