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Biscuit-Topped Chicken and Vegetable Bake

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By Pillsbury Kitchens
Updated Jun 8, 2018
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A golden-brown crown of refrigerated biscuits tops chicken in an ultra-easy sauce of condensed soup and frozen veggies.

Biscuit-Topped Chicken and Vegetable Bake

  • Prep Time 30 min
  • Total 55 min
  • Ingredients 6
  • Servings 6
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Ingredients

  • 1 (10 3/4-oz.) can condensed cream of chicken soup with herbs
  • 1 (3-oz.) pkg. cream cheese, cubed
  • 1/2 cup milk
  • 1 (9-oz.) pkg. frozen diced cooked chicken breast
  • 1 (1-lb.) pkg. frozen mixed vegetables
  • 1 can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
  • Step 
    2
    In large saucepan, combine soup, cream cheese and milk; mix well. Cook over medium heat until mixture is hot and cream cheese is melted, stirring frequently. Stir in chicken and vegetables. Cook 10 to 15 minutes or until bubbly, stirring occasionally. Pour into sprayed baking dish.
  • Step 
    3
    Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange biscuit halves, curved side up, over chicken mixture around edge of baking dish.
  • Step 
    4
    Bake at 375°F. for 15 to 20 minutes or until biscuits are deep golden brown and mixture is bubbly.

Nutrition

425 Calories
19g Total Fat
22g Protein
42g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
425
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
7g
35%
Cholesterol
55mg
18%
Sodium
1300mg
54%
Total Carbohydrate
42g
14%
Dietary Fiber
4g
16%
Sugars
12g
Protein
22g
% Daily Value*:
Vitamin A
72%
72%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
16%
16%
Exchanges:
3 Starch; 1 1/2 Very Lean Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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