Light Chicken And Biscuit Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 cups boneless chicken breasts (i boil and cut up 2-3)
• 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
• 1/4 cup light sour cream
• 1/4 cup light mayonnaise
• 1 cup skim milk
• 2 cups cooked egg noodles
• 1 (12 ounce) package of frozen vegetable soup mix or 1 (12 ounce) package mixed vegetables, of your choosing
• 1 (16 ounce) package refrigerated reduced-fat buttermilk biscuits
• 1 1/2 cups of 2% milk shredded cheddar cheese

Recipe

• 1 preheat oven to 375.
• 2 combine all ingredients (except for biscuits and cheese) in large saucepan. (i use the one i boiled the noodles in to conserve dishes.)
• 3 pour this mixture into a 9 by 13 glass dish.
• 4 sprinkle 1 cup of cheese over mixture.
• 5 place in center of oven rack and cook for 20 minutes.
• 6 cut biscuits in half to make thinner.
• 7 arrange biscuits on top of casserole mixture.
• 8 sprinkle remaining 1/2 cup of cheese over the top.
• 9 cook for an additional 25 minutes, or until biscuits are golden brown and casserole is bubbling.
• 10 side note: i leave the frozen veggies on counter to begin thawing while i cook the chicken and noodles.