24 oz frozen Normandy blend vegetables
1 can of Pillsbury Flaky Layers biscuits
24oz cooked, shredded chicken
1 can condensed cheddar soup
1 cup Trader Joe’s Lite 3 cheese blend
2 tsp Old Bay seasoning, lower sodium
1 tbsp garlic powder
1/2 cup water
Preheat oven to 350°F.
Spray a 13×9 dish with nonstick spray, set aside.
Cook the Normandy blend vegetables according to package instructions and drain well (you don’t want extra water in the casserole).
Cut your biscuits into 10 pieces each and place inside a large food storage bag.
Add the Old Bay seasoning and garlic powder to the bag and seal.
Shake the bag to coat all of the biscuit pieces. Set aside.
In the baking dish, mix all remaining ingredients except the shredded cheese.
Fold in the biscuits to the baking dish mixture.
Bake for 35-38 minutes until the biscuits are browned and cooked through.
Sprinkle with 3 cheese blend and return to oven for an additional 2-4 minutes (just until cheese is melted).
WW Freestyle Points: 9
- Serving Size: heaping 1 cup
- Calories: 288
- Sugar: 6
- Sodium: 1038
- Fat: 11
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 3
- Protein: 9
- Cholesterol: 9