Chicken Rice Biscuit Casserole

If this tempts your tummy, click on the 2nd picture for a closer view of it.

2 large chicken breasts, remove skin

-boil until cooked through, shred chicken

Spread 2-3 cups of cooked brown rice in the bottom of sprayed 9x13.

Mix shredded chicken with:

-2 cans cream of chicken (low fat)

-1/2 cup plain yogurt (1%)

-1/2 cup milk

-1 bag frozen mixed vegetables

- 1 t sage

-1t thyme

-1 t parsley

-1/4 t rosemary

-1/2 t black pepper

-3/4 cup shredded cheddar cheese (fat free)

Blend well and pour over rice. Top with canned biscuits. (I used 1 1/2 cans.)

Bake at 400, checking middle biscuits for doneness. When biscuits begin to brown, lay a piece of foil over to keep from over browning.