can (10 3/4 ounces) condensed cream of chicken soup
cups seasoned diced cooked chicken
bag (12 oz) frozen broccoli cuts, thawed and drained
jar (2 ounces) diced pimientos, drained
pouch (7.75 ounces) Bisquick™ Complete cheese-garlic biscuit mix
tablespoon chopped fresh chives, if desired
1Heat 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.
2Cover and bake casserole about 25 minutes or until bubbly.
3About 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.
4Bake uncovered 12 to 17 minutes or until bubbly and biscuits are golden brown.
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.
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.
Pair this easy supper with a bagged salad tossed with a tangy dressing such as raspberry vinaigrette, or serve with a fresh fruit salad.
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.