Picky Eater/Non-Dieter Tips: This is usually quite popular with picky eaters, but can always just top some of the
shredded chicken with cheese, put over the baked chips and microwave for 30 seconds. If they are eating the
casserole, offer extra cheese and sour cream.
- Weeknight Easy
- Easy Family Dinner
- Comfort Food Lightened Up
*NOTE: Shrinking On A Budget is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this recipe
for accuracy or suitability for WW members. Points+ values for recipes on this site are calculated by Shrinking On A Budget staff using Weight
Watchers Recipe Builder (unless otherwise noted). Weight Watchers is a registered trademark of Weight Watchers International, Inc.
PointsPlus® is a trademark of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight
Watchers meeting or by joining Weight Watchers Online. Readers are encouraged to join Weight Watchers to fully enjoy Weight Watchers many
Cooking Tips: These truly are best served immediately, so have all sides ready and the table set.
1 can of Pillsbury Grands Jr. biscuits (10 count)
1 cup cooked chicken breast, diced
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
3/4 cup shredded 2% sharp cheddar cheese
1 cup of frozen mixed veggies (totally thawed)
1 teaspoon dried italian seasoning
1 teaspoon of onion powder
1/4 teaspoon black pepper
Preheat oven to 375. If veggies are not thawed, put in microwave safe dish with 2 teaspoons water and
cover. Microwave for 5 minutes. Veggies should be tender but not cooked completely. Drain. If broccoli is in large
chunks, dice slightly.
Lightly spray 10 holes of a 12 whole muffin tin with cooking spray. Separate biscuits and place each biscuit in a cup of
the prepared muffin pan, pressing dough up sides to edge of cup.
In a medium bowl, combine diced chicken, chicken soup, milk, veggies, cheddar cheese, italian seasoning, onion powder
and black pepper. Mix well to combine. Evenly spoon chicken mixture into prepared biscuit cups.
Bake for 15 minutes or until golden brown. Remove from oven. Place muffin pan on a wire rack and let set for 2-3
minutes. Serve immediately.
*Points+ Value: 5
This is listed as serving 10 for the purposes of budgeting Points+. I will pre-warn you these will
be an instant family hit and those not watching calories will eat more than 1!
Calories: 186 Fat: 7.3 Carbs:18.5 Fiber: .5 Protein: 11.2