Chicken And Biscuits
|Egg whites||2 , lightly beaten|
|Fat free plain yogurt||1⁄4 Cup (4 tbs)|
|Celery seed||1⁄2 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)|
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.