Print
Email
Add a photoServings: 2
Ingredients
- 1 (5 ounce.) can chicken, liquid removed
- 1 (10 3/4 ounce.) can cream of chicken soup
- 1 (16 ounce.) can mixed vegetables, liquid removed
- 1/2 c. lowfat milk
- 1/4 teaspoon pepper
- 1 (4.5 ounce.) can refrigerated tender-layer buttermilk biscuits
Directions
- Combine first 5 ingredients, mixing well. Spoon into lightly greased 10x6x2 inch baking dish. Separate biscuits, place on top of pie. Bake at 450 degrees for 20 min, covering loosely with foil after 12 min. Yield 4-6 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 521g | |
| Recipe makes 2 servings | |
| Calories 367 | |
| Calories from Fat 135 | 37% |
| Total Fat 15.07g | 19% |
| Saturated Fat 4.36g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 1659mg | 69% |
| Potassium 603mg | 17% |
| Total Carbs 32.1g | 9% |
| Dietary Fiber 9.4g | 31% |
| Sugars 4.0g | 3% |
| Protein 25.01g | 40% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
