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LOADED UP CHICKEN BAKE

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Delightfully ooey, gooey, and cheesy. Biscuits layered with a creamy sauce and topped with green onions and cheese!

INGREDIENTS

  • 2 cups shredded chicken , cooked
  • 1 7.5 oz can buttermilk biscuits , cut into small pieces (Pillsbury makes them in a four pack, 10 biscuits in a can)
  • 1 10 1/2 oz can 98% fat free cream of chicken soup
  • 1/2 cup nonfat sour cream
  • 1/2 cup low sodium chicken broth
  • 3 tbs ranch seasoning mix , I use Hidden Valley
  • 4 stalks green onion , chopped
  • 1 cup Reduced Fat Shredded Cheddar

INSTRUCTIONS

  1. 1. Preheat your oven to 350 degrees and lightly spray a 9×13 baking dish.
  2. 2. In a mixing bowl, Add chicken, cream of chicken soup, sour cream, chicken broth, dry ranch seasoning mix, and 1/2 of the green onions. Mix until combined well.
  3. 3. In a small bowl combine cheddar cheese and the other 1/2 of the green onions. Set aside for now.
  4. 4. Now grab your lightly spray 9×13 baking dish and spread the biscuit pieces evenly throughout the pan.
  5. 5. Spread your chicken evenly on top of that.
  6. 6. Place in the oven and bake uncovered for about 20 minutes.
  7. 7. Remove from oven and top with cheddar, green onion mix.
  8. 8. Place back into the oven for another 15 minutes, uncovered.
  9. 9. Let sit for about 5 minutes. Slice into 6 servings.
  10. 10. Last but not least, dig in and enjoy!!

RECIPE NOTES

Servings: 6

Serving Size: 1 Slice. 8 Smart Points. 8 Points Plus. 315 Calories, 10g fat, 25 carbs, 1g fiber, 2g sugar, 28g protein.

CREDIT: dailydoseofpepper

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