Recipe courtesy of Campbell's Kitchen
Homestyle Chicken and Biscuits
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 536
- Total Fat
- 24
- Saturated Fat
- 10
- Carbohydrates
- 53
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 28
- Cholesterol
- 76
- Sodium
- 1691
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup milk
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 package (7.5 ounces) refrigerated biscuits (10 biscuits)
Directions
- Heat the oven to 400 degrees F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
- Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.
- Bake for 15 minutes or until the biscuits are golden brown.
Cook’s Note
Serving Suggestion: Use the downtime while this one-dish meal is in the oven to make a fresh tomato salad: slice some tomatoes and drizzle them with balsamic vinegar and olive oil.