Light Chicken and Biscuit Casserole

Quick and easy "light" casserole for when you are needing some comfort food that won't spoil your diet.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  cups boneless chicken breasts (I boil and cut up 2-3)
• 1 (10 3/4ounce) can  98% fat-free cream of chicken soup
• 1⁄4 cup light sour cream
• 1⁄4 cup light mayonnaise
• 1  cup skim milk
• 2  cups  cooked egg noodles
• 1 (12 ounce) package  of frozen  vegetable soup mix or 1 (12 ounce) package  mixed vegetables, of your choosing
• 1 (16 ounce) package  refrigerated reduced-fat buttermilk biscuits
• 1 1⁄2 cups  of 2% milk  shredded cheddar cheese

Directions

1. Preheat oven to 375.
2. Combine all ingredients (except for biscuits and cheese) in large saucepan. (I use the one I boiled the noodles in to conserve dishes.)
3. Pour this mixture into a 9 by 13 glass dish.
4. Sprinkle 1 cup of cheese over mixture.
5. Place in center of oven rack and cook for 20 minutes.
6. Cut Biscuits in half to make thinner.
7. Arrange biscuits on top of casserole mixture.
8. Sprinkle remaining 1/2 cup of cheese over the top.
9. Cook for an additional 25 minutes, or until biscuits are golden brown and casserole is bubbling.
10. Side Note: I leave the frozen veggies on counter to begin thawing while I cook the chicken and noodles.