- 1 can (10 3/4 ounces) reduced-sodium, reduced-fat cream of chicken soup
- 3/4 cup fat-free milk
- 6 ounces (1 1/2 cups) chopped, cooked turkey (white meat, no salt added, either leftovers or precooked turkey breast from the deli counter)
- 2 cups frozen mixed vegetables
- 1 small tube of refrigerated, prepared biscuit dough (10 small biscuits)
Preheat oven to 350˚F. Pour cream of chicken soup, fat-free milk, chopped, cooked turkey, and frozen mixed vegetables into a casserole dish. Stir until well combined. Open container of prepared biscuits. Place 8 biscuits on top of soup mixture. (Reserve remaining 2 biscuits for another meal.) Place casserole in oven. Bake for approximately 25–30 minutes until biscuits are golden-brown and contents are heated through.
Yield: 4 servings. Serving size: 1 cup casserole and 2 small biscuits.
Nutrition Facts Per Serving:
Calories: 298, Carbohydrates: 43 g, Protein: 25 g, Fat: 3 g, Saturated Fat: 0 g, Sodium: 768 mg, Fiber: 5 g
Exchanges per serving: 2 1/2 starch, 1 non-starchy vegetable, 2 very lean meat. Carbohydrate choices: 3.
Sharon Palmer is a registered dietitian and freelance food and nutrition writer.