Ingredients:
- 1 (10-1/2-ounce) can reduced-fat cream of broccoli soup
- 1/3 cup milk
- 1/4 teaspoon coarsely ground pepper
- 1/8 teaspoon dried thyme leaves
- 1 (10-ounce) can VALLEY FRESH® 100% Natural White Chicken, drained and shredded
- 1 (10-ounce) package frozen vegetables, thawed and drained
- 1 (4-1/2-ounce) can reduced-fat refrigerated buttermilk biscuits (6 count)
Instructions:
Heat oven to 400°F. In 1-1/2-quart round baking dish, combine soup, milk, pepper and thyme. Stir in chicken and vegetables. Bake 20 to 25 minutes. Separate biscuits; cut each biscuit into quarters. Arrange biscuits over chicken mixture. Bake 12 to 15 minutes longer or until biscuits are golden brown.
Serving Size: 179g
Calories: 180
Total Fat: 4.5g
Saturated Fat: 1g
Cholesterol: 25mg
Sodium: 520mg
Total Carbohydrate: 19g
Dietary Fiber: 2g
Sugars: 1g
Protein: 16g