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Ingredientes
- 1 (5 ounce.) can chicken, liquid removed
- 1 (10 3/4 ounce.) can cream of chicken soup
- 1 (16 ounce.) can mixed vegetables, liquid removed
- 1/2 c. lowfat milk
- 1/4 teaspoon pepper
- 1 (4.5 ounce.) can refrigerated tender-layer buttermilk biscuits
Direcciones
- Combine first 5 ingredients, mixing well. Spoon into lightly greased 10x6x2 inch baking dish. Separate biscuits, place on top of pie. Bake at 450 degrees for 20 min, covering loosely with foil after 12 min. Yield 4-6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 521g | |
| Recipe makes 2 servings | |
| Calories 367 | |
| Calories from Fat 135 | 37% |
| Total Fat 15.07g | 19% |
| Saturated Fat 4.36g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 1659mg | 69% |
| Potassium 603mg | 17% |
| Total Carbs 32.1g | 9% |
| Dietary Fiber 9.4g | 31% |
| Sugars 4.0g | 3% |
| Protein 25.01g | 40% |
