Okay, now I’m in trouble as I want this right now. We LOVE the enchilada bubble and pizza bubble casseroles. My Weight Watchers group has a Facebook page and I’ve been cooking my way through your “best of 2014” recipes and posting it there. Several people have asked for leftovers! Doing the chicken quinoa bake tonight for the second time or would do this but its definitely going on the menu.
And my fiance loves that he gets leftovers for lunch the next day!
2 cups cooked, shredded chicken
1 can cream of chicken soup
1 cup sour cream
1 cup cheddar cheese
1 1/2 cups frozen veggies (I used mixed, any type works)
1 tsp garlic powder
1/2 tsp seasoned salt
2 (6 oz) cans of refrigerated biscuits
HOW TO MAKE:
In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt.
Cut each biscuit into fourths and toss pieces into chicken mixture.
Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly.
Place pan in preheated oven, 375, and bake for about 35-45 minutes, or until cooked through. *Could take longer depending on oven
Remove from oven and serve!!
yield: 6 SERVINGS
WW SP = 9
WW PP = 8
318 calories, 26 g carbs, 4 g sugars, 12 g fat, 6 g saturated fat, 26 g protein, 1 g fiber