Country Chicken and Biscuits
Cliff just loves old-fashioned chicken and biscuits-in fact, most Midwestern families do. I created this better-for-you version so this beloved dish isn't just for Sunday supper anymore.
Serves 6
1 (10 3/4-ounce) can Healthy Request Cream of Celery or Mushroom Soup
1/4 cup skim milk
1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
1 1/2 cups (8 ounces) diced cooked chicken breast
2 cups (one 16-ounce can) cut green beans, rinsed and drained
1 (7.5-ounce) can Pillsbury refrigerated buttermilk biscuits
Preheat oven to 375 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, combine celery soup, skim milk, onion flakes, and parsley flakes. Add chicken and green beans. Mix well to combine. Cook for 5 minutes or until heated though, stirring often. Spread mixture into prepared baking dish. Separate biscuits and cut each biscuit into 4 pieces. Evenly sprinkle biscuit pieces over top. Lightly spray tops with butter-flavored cooking spray. Bake for 12 to 15 minutes or until golden brown. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
HINT: If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
Each serving equals:
HE: 1 1/3 Protein, 1 1/4 Bread, 2/3 Vegetable, 3/4 Slider, 11 Optional Calories
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192 Calories, 4gm Fat, 15gm Protein, 24gm Carbohydrate,
583mg Sodium, 65mg Calcium, 2gm Fiber
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DIABETIC: 1 1/2 Meat, 1 1/2 Starch, 1 Vegetable
"Cooking Healthy With the Kids in Mind, pg. 183."
