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Prep/Cook Time: 50 minutes
Servings: 4
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Ingredients
1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Honey Roasted, 6 oz.
1 can cream of roasted chicken soup with savory herbs (10 3/4 ounces)
1 bag frozen Southwestern or Mexican-style vegetables (16 ounces)
1 package shredded Mexican cheese
1 1/2 cups buttermilk baking mix
1/2 cup milk
Preparation Steps
- In lightly greased 12 X 8-inch baking dish, combine soup and 1/2 soup-can of water. Stir in vegetables, chicken and 1 cup cheese. Cover and bake in a preheated 425°F oven 20 minutes.
- Meanwhile, in mixing bowl, combine baking mix, remaining 1 cup cheese and milk; stir with fork until all of baking mix is moistened. Spoon baking mix on top of heated chicken mixture.
- Bake an additional 15 to 20 minutes, uncovered, until biscuit topping is golden brown and sauce is hot and bubbly.
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 Nutrition Facts
Serving Size 385g Servings Per Recipe 4 Amount Per Serving (* % of Daily Value) Calories 680 (34%)
Total Fat 31g (48%)
Saturated Fat 16g (80%)
Trans Fat 0g
Cholesterol 110mg (37%)
Sodium 2070mg (86%)
Total Carbohydrate 60g (20%)
Fiber 9g
Sugars 15g
Protein 40g
Calcium 50% Iron 20% Vitamin A 25% Vitamin C 60% * Percent of Daily Values are based on a 2,000 calorie diet.
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