Chicken and Biscuits

Chicken and Biscuits 
serves 8

• 2 cups of chicken shredded (could use rotisserie chicken and shred it)
• 1/2 tsp salt
• 1/4 tsp of black pepper
• 2 tbsp of margarine 
• 1 bag of frozen Birds eye frozen soup vegetables (thawed)
• 12 oz chicken  low sodium gravy (such as heinz)
• 1/2 C. Fat Free Sour Cream
• 2 tbsp of all purpose white flour
• 1- 16.3oz Tube of Pillsbury Grand Flaky Layers Biscuits

Directions: Preheat oven to 425 *F. In a large deep skillet or saucepan over medium heat, melt 2 tablespoon of margarine.  Add vegetables, salt and pepper. Cook until the vegetables are tender, about 5 minutes. Stir in shredded chicken. In a medium bowl, mix together the gravy, sour cream and flour. Stir into the chicken mixture in the skillet or saucepan. Place in a lightly greased baking dish. Place biscuits on top of filling. Bake until the filling is bubbly and the biscuits are golden brown, 20 to 25 minutes. Let sit for 5 minutes before serving


For more filling you can add in extra vegetables or use 2 bags of vegetables.


Nutritional Facts: 269 Calories,  28 g carbohydrates 
Nutritional Facts with out biscuits: 89 Calories,  2 g carbohydrates