Ingredients
- 10 oz can chunk chicken breast, drained and flaked
- 11 oz can reduced fat cream of chicken soup
- 8 oz can peas, drained
- 5 reduced fat refrigerator biscuits
- 1/2 cup of fat free milk
- 1/8 tsp. garlic powder
- 8 ounce package light onion and chive cream cheese
- 1 tsp. oregano
Directions
- Dump the soup, milk, and garlic powder into a skillet. Boil for ten minutes, until slightly thickened.
- Stir in the cream cheese over medium heat until melted.
- Dump in the chicken, peas, and oregano. Heat through.
- Slop an equal amount onto each of the prepared biscuits.
Source: Personal Library, A Man, A Can, A Plan, Rodale, 2002.
I did not make this at home but I went to my sisters and she had planned on making this but I just took over and made it myself. Very easy to make! We used a bag of frozen veggies with peans and pearl onions. Next time if we make we would use boneless chicken breast, they are most likely cheaper too because the can of chicken was $3.50!
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