Chicken and Broccoli Casserole with Cheesy Biscuit Topping

Prep

20

min
Total

1

hr

5

min
Servings

4

Here’s a tummy-warming meal made conveniently with frozen veggies, cooked chicken and biscuit mix. It’s so easy!

Ingredients

1

can (10 3/4 ounces) condensed cream of chicken soup
1/2

cup milk
2

cups seasoned diced cooked chicken
1

bag (12 oz) frozen broccoli cuts, thawed and drained
1

jar (2 ounces) diced pimientos, drained
1

pouch (7.75 ounces) Bisquick™ Complete cheese-garlic biscuit mix
1/2

cup water
1

tablespoon chopped fresh chives, if desired

Steps

1

Heat oven to 425°F. Spray 2-quart casserole or 8-inch square glass baking dish with cooking spray. In casserole or baking dish, mix soup and milk until well blended. Stir in chicken, broccoli and pimientos.
2

Cover and bake casserole about 25 minutes or until bubbly.
3

About 5 minutes before removing casserole from oven, make biscuit mix as directed on package, using water. Drop dough by 8 large spoonfuls onto chicken mixture around the edges. Sprinkle with chives.
4

Bake uncovered 12 to 17 minutes or until bubbly and biscuits are golden brown.

Recipe Tips

tip 1

If you can’t find seasoned diced chicken in the meat section of your store, check the deli or cut up a seasoned rotisserie chicken from the deli. A whole chicken, cut up, yields about 3 cups.
tip 2

Is your kitchen “lid challenged”? Foil works as well as a lid on round casserole dishes as it does on square baking dishes and pans.
tip 3

Pair this easy supper with a bagged salad tossed with a tangy dressing such as raspberry vinaigrette, or serve with a fresh fruit salad.

Nutrition

490 Calories, 21g Total Fat, 29g Protein, 47g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size:

1 Serving

Calories: 490

Calories from Fat: 190

Total Fat: 21g; 33%

Saturated Fat: 6g; 31%

Trans Fat: 0g

Cholesterol: 70mg; 23%

Sodium: 1160mg; 48%

Potassium: 510mg; 14%

Total Carbohydrate: 47g; 16%

Dietary Fiber: 3g; 14%

Sugars: 6g

Protein: 29g

% Daily Value*:

Vitamin A: 50%; 50%

Vitamin C: 40%; 40%

Calcium: 15%; 15%

Iron: 20%; 20%

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.