Emily Bites · by Emily Bites
Chicken & Biscuits Casserole
NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 48%
CARBS 33G43% OF CAL
3G FIBER1G ADDED2G INTRINSIC26G OTHER3G TOTAL SUGAR
FAT 8G25% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A deconstructed, lightened-up chicken pot pie with biscuit topping. Creamy, easy casserole with mixed vegetables and chicken.
mainamericancasserolechicken🥧 baking dish🔥 ovengluten free
View the full recipe on Emily Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 can Campbell’s 98% Fat Free Cream of Chicken Soup
- 3/4 cup fat free sour cream (divided)
- 2 cups cooked chopped chicken
- 1 (16 oz) pkg frozen mixed vegetables
- 1 cup reduced fat shredded cheddar cheese
- 1 cup Bisquick Heart Smart baking mix
- 3 tablespoons skim milk
At a glance
PER SERVING · TIME 45M
CAL 15%·PRO 48%
CARBS 33G43% OF CAL
3G FIBER1G ADDED2G INTRINSIC26G OTHER3G TOTAL SUGAR
FAT 8G25% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 700mg
- Total sugar
- 3g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 368mg
- Calcium
- 326mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 700MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.