1 can (10-1/2-ounce) reduced-fat cream of broccoli soup
1/3 cup milk
1/4 teaspoon coarsely ground pepper
1/8 teaspoon dried thyme leaves
1 can (10-ounce) 100% Natural White Chicken, drained and shredded
1 package (10-ounce) frozen vegetables, thawed and drained
1 can (4-1/2-ounce) reduced-fat refrigerated buttermilk biscuits (6 count)
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Let's Make It
Preheat oven to 400°F. In 1-1/2-quart round baking dish, combine soup, milk, pepper and thyme. Stir in chicken and vegetables.
Bake 20 to 25 minutes.
Separate biscuits: cut each biscuit into quarters. Arrange biscuits over chicken mixture.
Bake 12-15 minutes longer or until biscuits are golden brown.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.