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Chicken And Biscuits

chef.cristian's picture
Ingredients
  Egg whites 2 , lightly beaten
  Fat free plain yogurt 1⁄4 Cup (4 tbs)
  Celery seed 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
For chicken mixture
  Cooked diced chicken breast 2 Cup (32 tbs)
  Broccoli florets 1 Cup (16 tbs)
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Chopped onions 1⁄4 Cup (4 tbs)
  99% fat free condensed cream of chicken soup with 1/3 less salt 10 3⁄4 Ounce (1 Can)
  Evaporated skim milk 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1 1⁄2 Teaspoon
  Curry powder 1⁄4 Teaspoon
  Finely shredded reduced fat sharp cheddar cheese 1⁄3 Cup (5.33 tbs)
  Whole grain refrigerated biscuit dough 9 Ounce (1 Can)
Directions

To make the topping: In a small bowl, use a wire whisk to stir together the egg whites, yogurt, celery seed and salt until well combined.
Set the topping aside.
To make the chicken mixture: Preheat the oven to 375°.
Lightly spray a flat 2-quart casserole with no-stick spray.
In the casserole, combine the chicken, broccoli, mushrooms and onions.
In a small bowl, stir together the condensed soup, milk, Worcestershire sauce and curry powder.
Add the soup mixture to the chicken mixture.
Toss until well coated and combined.
Bake for 20 minutes.
Remove the casserole from the oven and sprinkle with the cheese.
Separate the refrigerated dough into eight biscuits.
Using a serrated knife, cut each biscuit into 2 layers.
Arrange the biscuit halves, cut sides down, on top of the chicken mixture.
Spread the topping mixture on top of the biscuits.
Return the casserole to the oven and bake for 20 to 25 minutes or until the biscuits are golden brown.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
6

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