Healthy Chicken and Vegetable Biscuit Bake
Get ready for a hearty and wholesome meal with this Healthy Chicken and Vegetable Biscuit Bake. This dish is a clever twist on the classic comfort food, transforming leftover chicken into a nutritious one-dish delight. Packed with tender chicken, vibrant mixed vegetables, and topped with flaky reduced-fat biscuits, this casserole is not only quick and easy to make, but also an excellent source of protein and vitamins. Perfect for weeknight dinners, this recipe brings together the comforting essence of home-cooked meals and the convenience of canned soups, ensuring you can enjoy a delicious and satisfying meal without spending hours in the kitchen.
6
Servings
N/A
Calories
12
Ingredients
Ingredients
low-fat cream of celery soup
10 3/4 ounces (canned)
low-fat cream of potato soup
10 3/4 ounces (canned)
cooked chicken breasts
1 1/2 lbs (cut into bite-sized pieces)
frozen broccoli, carrots, and cauliflower mix
4 cups (frozen)
skim milk
1 cup
dried thyme leaves
1/4 teaspoon
dried parsley
1 teaspoon
celery seed
1/4 teaspoon
paprika
1/4 teaspoon
black pepper
1/4 teaspoon
savory
1/4 teaspoon
refrigerated reduced-fat buttermilk biscuits
16 1/3 ounces (canned)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large skillet over low heat, combine the low-fat cream of celery soup, cream of potato soup, and skim milk. Stir until blended and heated through.
3
Add the dried thyme, dried parsley, celery seed, paprika, black pepper, and savory to the skillet. Mix well to incorporate the herbs and spices.
4
Once the soup mixture is warmed, add in the cooked chicken pieces and the frozen vegetable mix. Stir to combine and heat until the chicken is heated through and the vegetables are tender.
5
Transfer the chicken and vegetable mixture to a large ovenproof baking dish and spread it out evenly.
6
Cut the refrigerated buttermilk biscuits into quarters and sprinkle them generously over the top of the chicken mixture.
7
Bake in the preheated oven for about 15 minutes, or until the biscuits are golden brown.
8
Remove the casserole from the oven and allow it to cool for a few minutes before serving. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Healthy Chicken and Vegetable Biscuit Bake?
It is a hearty one-dish meal that combines cooked chicken, mixed vegetables, and a creamy soup base topped with golden buttermilk biscuits.
How many servings does this recipe yield?
This recipe is designed to provide 6 servings.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C).
How long does the casserole need to bake?
It takes approximately 15 minutes for the biscuits to become golden brown.
What kind of chicken is best for this recipe?
Cooked chicken breasts cut into bite-sized pieces are recommended.
Can I use leftover chicken?
Yes, this recipe is an excellent way to transform leftover chicken into a new meal.
Which frozen vegetables are used in this dish?
A 4-cup mix of frozen broccoli, carrots, and cauliflower is used.
What types of soup form the base of the sauce?
The sauce is made with low-fat cream of celery soup and low-fat cream of potato soup.
What kind of milk is required?
The recipe calls for 1 cup of skim milk.
How should the biscuits be prepared for the topping?
The refrigerated buttermilk biscuits should be cut into quarters before being sprinkled on top.
Is this recipe considered a healthy option?
Yes, it uses low-fat soups, skim milk, reduced-fat biscuits, and plenty of vegetables.
What herbs are used for seasoning?
The seasoning includes dried thyme leaves, dried parsley, celery seed, and savory.
Does this dish contain any spices?
Yes, it includes paprika and black pepper for added flavor.
What is the first step in the instructions?
The first step is to preheat your oven to 400°F (200°C).
How do I combine the sauce ingredients?
Combine the soups and milk in a large skillet over low heat and stir until blended.
Should the vegetables be thawed before cooking?
No, the frozen vegetables can be added directly to the warmed soup mixture.
How much chicken is needed for the recipe?
You will need 1.5 lbs of cooked chicken breasts.
What size are the soup cans used?
The recipe uses 10 3/4 ounce cans for both the celery and potato soups.
Are the biscuits used in the recipe reduced-fat?
Yes, the recipe specifically suggests refrigerated reduced-fat buttermilk biscuits.
What type of dish should I bake the casserole in?
A large ovenproof baking dish should be used.
Is this a quick meal to prepare?
Yes, it is designed to be a quick and easy weeknight dinner.
Can I use fresh vegetables instead of frozen?
Yes, though frozen is suggested for convenience and specific cooking times.
How many ingredients are in this recipe?
There are 12 ingredients in total.
What should I do after removing the bake from the oven?
Allow the casserole to cool for a few minutes before serving.
What is the total weight of the biscuits used?
The recipe uses a 16 1/3 ounce package of biscuits.
Does this recipe provide vitamins?
Yes, it is an excellent source of vitamins due to the large amount of mixed vegetables.
What is the heat setting for the skillet?
A low heat setting should be used to blend the soup and milk.
Is this recipe categorized as a comfort food?
Yes, it is described as a healthy twist on classic comfort food.
How do I know when the chicken is ready?
The chicken should be heated through in the skillet before transferring to the baking dish.
Can this recipe be made in one dish?
While a skillet is used for the sauce, it is finished and served as a one-dish oven meal.