2-Step Inside-Out Chicken Pot Pie
Courtesy of Campbell'sŪ Kitchen
Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
* 4 skinless, boneless chicken breast halves (about 1 lb.), cut into 1-in. pieces
* 1 can (10 3/4 oz.) Campbell'sŪ Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
* 1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)
* 8 hot biscuits, split
* 1 can (10 3/4 oz.) Campbell'sŪ Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
* 1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)
* 8 hot biscuits, split
What to do:
1. Cook the chicken in a 10-in. nonstick skillet over medium-high heat until well browned, stirring often.
2. Stir the soup and vegetables in the skillet. Reduce the heat to low. Cover and cook for 5 min. or until the chicken is cooked through. Serve the chicken and sauce over the biscuits.
2. Stir the soup and vegetables in the skillet. Reduce the heat to low. Cover and cook for 5 min. or until the chicken is cooked through. Serve the chicken and sauce over the biscuits.
Nutritional information:
Calories: 635; Total Fat: 27g; Saturated Fat: 6g; Cholesterol: 73mg; Total Carbs: 63g; Fiber: 6g; Protein: 36g; Sodium: 1774mg;