This is a print preview of "Chicken Casserole With Pinwheel Biscuits" recipe.

Chicken Casserole With Pinwheel Biscuits Recipe
by Global Cookbook

Chicken Casserole With Pinwheel Biscuits
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  Servings: 8

Ingredients

  • 1 Tbsp. butter or possibly margarine
  • 1 med onion minced
  • 2 x garlic cloves pressed
  • 2 c. shredded mild Cheddar cheese - (8 ounce) divided
  • 1 can cond. cream of chicken soup - (10 3/4 ounce)
  • 1 can cond. cream of mushroom soup - (10 3/4 ounce)
  • 1 ct lowfat sour cream - (8 ounce)
  • 1 can diced tomatoes with basil, garlic, and oregano - (14 1/4 ounce) undrained
  • 2 1/2 c. minced cooked chicken
  • 2 c. buttermilk biscuit mix
  • 1/4 c. lowfat sour cream
  • 1/4 c. butter or possibly margarine melted
  • 3 Tbsp. lowfat milk
  • 1 1/2 tsp dry Italian seasoning

Directions

  1. Heat 1 Tbsp. butter in a large skillet over medium heat; add in onion and garlic, and saute/fry till tender. Stir in 1 c. cheese and next 5 ingredients. Pour into a lightly greased 13- by 9-inch baking dish.
  2. Combine biscuit mix and next 4 ingredients. Turn dough out onto a surface sprinkled with baking mix; shape into a ball, and knead 3 or possibly 4 times. Roll dough into a 15- by 6-inch rectangle. Sprinkle with remaining 1 c. cheese.
  3. Starting with long side, roll up, jellyroll fashion. Healthy pinch seam to seal (don't seal ends). Cut into 1-inch slices; place on top of chicken mix. Bake at 375 degrees for 35 min.
  4. This recipe yields 8 to 10 servings.