Chicken Biscuit Casserole Directions:
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Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish
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In a large bowl, mix cream of chicken soup, Greek yogurt, almond milk, garlic powder, onion powder, salt, and pepper
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Add cooked chicken and 1/2 cup shredded cheddar cheese; stir well
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Cut biscuits into quarters and gently fold into the mixture
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Transfer to baking dish and spread evenly
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Top with remaining 1/4 cup cheddar cheese
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Bake for 28–32 minutes, until biscuits are golden and mixture is bubbly
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Remove from oven and brush tops with melted butter
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Let cool slightly and garnish with herbs if desired
WW Points Calculation:
- Cooked chicken breast (2 cups): 0
- Reduced-fat cream of chicken soup (10.5 oz): 5
- Fat-free Greek yogurt (1/2 cup): 0
- Reduced-fat cheddar cheese (3/4 cup): 6
- Refrigerated reduced-fat biscuit dough (12 oz): 18
- Unsweetened almond milk (1/4 cup): 0
- Light butter (1 tbsp): 2
Total Points: 31
Servings: 6
Per Serving: 5 points
Nutrition Information:
Calories: 265
Fat: 8 g
Protein: 29 g
Carbohydrates: 20 g
Sugar: 3 g
Sodium: 750 mg
I'm waiting for your comments! Enjoy!
