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  • Chicken & Broccoli Casserole w/ Cheesy Biscuit Topping

    1 posts, 1 voices, 1418 views, started Jan 22, 2009

    Posted on Thursday, January 22, 2009 by Denise Richardson

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      1 can (10 3/4 ounces) condensed cream of chicken soup
      1/2 cup milk
      2 cups seasoned diced cooked chicken
      1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts, thawed and drained
      1 jar (2 ounces) diced pimientos, drained
      1 pouch (7.75 ounces) Bisquick® Complete cheese-garlic biscuit mix
      1/2 cup water
      1 tablespoon chopped fresh chives, if desired
      1. Heat oven to 425ºF. Spray 2-quart casserole or 8-inch square glass baking dish with cooking spray. In casserole or baking dish, mix soup and milk until well blended. Stir in chicken, broccoli and pimientos.
      2. Cover and bake casserole about 25 minutes or until bubbly.
      3. About 5 minutes before removing casserole from oven, make biscuit mix as directed on package, using water. Drop dough by 8 large spoonfuls onto chicken mixture around the edges. Sprinkle with chives.
      4. Bake uncovered 12 to 17 minutes or until bubbly and biscuits are golden brown.
      High Altitude (3500-6500 ft): In step 2, bake about 35 minutes. In step 4, bake uncovered 17 to 20 minutes.  

      Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
      How-To
      If you can’t find seasoned diced chicken in the meat section of your store, check the deli or cut up a seasoned rotisserie chicken from the deli. A whole chicken, cut up, yields about 3 cups.
      Serve With
      Pair this easy supper with a bagged salad tossed with a tangy dressing such as raspberry vinaigrette, or serve with a fresh fruit salad.  

      Nutrition Information:
      1 Serving: Calories 490 (Calories from Fat 190); Total Fat 21g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 70mg; Sodium 1160mg; Total Carbohydrate 47g (Dietary Fiber 3g, Sugars 6g); Protein 29g Percent Daily Value*: Vitamin A 50%; Vitamin C 40%; Calcium 15%; Iron 20% Exchanges: 2 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 2 Fat Carbohydrate Choices: 3  

      *Percent Daily Values are based on a 2,000 calorie diet.



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