Biscuit-Topped Chicken & Vegetable Casserole Recipe Serves: 4
Prep Time 5 minutes
Cook Time 25 minutes

Nutritional Information

Portion 1 serving
Amount Per Serving
Calories 560
Calories from Fat 160
Total Fat 18 g
Saturated Fat 4.5 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 750 mg
Total Carbs 66 g
Dietary Fiber 16 g
Sugars 9 g
Protein 37 g
Vitamin A 150 %
Vitamin C 50 %
Calcium 25 %
Iron 30 %

Biscuit-Topped Chicken & Vegetable Casserole

Ingredients:

  • 3 Tbsp. Country Crock® Spread , divided
  • 1 lb. ground chicken
  • 1 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1 can (14.5 oz.) reduced sodium chicken broth
  • 4 cups assorted cut-up cooked vegetables (green beans, carrots and broccoli)
  • 1 cup reduced-fat buttermilk baking mix

Directions:

  1. Preheat oven to 375°. Melt 2 tablespoons Country Crock® Spread in 12-inch nonstick skillet over medium-high heat and cook chicken with onion, stirring frequently, until chicken is cooked through and onion is tender, about 8 minutes. Sprinkle flour over mixture and cook 1 minute.
  2. Stir broth into skillet and bring to boil over high heat. Reduce heat to medium and simmer until slightly thickened, about 2 minutes. Stir in vegetables and return to boil. Remove from heat and pour into 8-inch baking dish.
  3. Combine baking mix, remaining 1 tablespoon Spread and 6 tablespoon water in small bowl. Dollop over casserole. Bake 20 minutes or until biscuits are browned and cooked through.
  • Cost per recipe*: $5.88 Cost per serving*: $1.47 *Based on average retail prices at national supermarkets.

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