Tuesday, May 6, 2008

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.

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