(6 ounce) can of 5 flakey biscuits (I use Hungry Jack)
Serving Size: 1 (354) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 263 g48 %
Total Fat 29.2 g45 %
Saturated Fat 12.4 g61 %
Cholesterol 90.1 mg
Sodium 1220.9 mg
Dietary Fiber 3 g11 %
Sugars 6.2 g24 %
Protein 29.1 g
Cook chicken breasts in salted water until done. Cool and chop.
In same water cook onions, celery, carrots and potatoes until almost done, then drain, reserving 1/2 cup of broth.
In a bowl mix 1/4 cup sour cream (no more) with soup and 1/2 cup broth. Fold in chopped chicken, vegetables and soup mixture. Pour into a 3 quart casserole baking dish.
Sprinkle cheese over mixture. Open biscuits and separate each in half to make 10 biscuits, a "must do" because I have found they don't get completely done in the middle if left whole. Cover top of casserole with the 10 biscuits pieces.
Bake at 375°F for 25 minutes until biscuits are brown.