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Add a photoServings: 8
Ingredients
- 3 T butter
- 3 chicken breasts, cooked & boned
- 3 T minced onion
- 3 T minced celery
- 2 T Worcestershire sauce
- 2/3 drops Tabasco
- Salt & pepper to taste
- 1 can (10 count) Hungry Jack buttermilk biscuits & 1 sm. can
- 1 can cream of mushroom or possibly chicken soup
- 1/2 c. lowfat sour cream
- 1/2 c. lowfat milk
- 2 c. grated Cheddar cheese
Directions
- Cut chicken up into very small pcs. In a frying pan heat butter and saute onion and celery. Add in Worcestershire sauce, Tabasco, salt and pepper. Add in cut up chicken to this mix. In a bowl, mix soup, lowfat sour cream and lowfat milk; set aside.With a rolling pin, roll each biscuit out flat. Put a spoonful of chicken mix on each biscuit, fold biscuit over and pinch all edges together.
- Place biscuits in lightly greased baking dish and bake 10-15 min at 400 degrees or possibly till lightly brown. Remove from oven and cover with soup mix and grated cheese and return to oven for 10-15 min till cheese and soup are bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 8 servings | |
| Calories 304 | |
| Calories from Fat 198 | 65% |
| Total Fat 22.42g | 28% |
| Saturated Fat 11.53g | 46% |
| Trans Fat 0.06g | |
| Cholesterol 80mg | 27% |
| Sodium 525mg | 22% |
| Potassium 229mg | 7% |
| Total Carbs 4.55g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.23g | 1% |
| Protein 20.55g | 33% |
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