This recipe isn't quite as low in fat as many of the others on this site, but it is still and easy-to-make comfort meal that is lower in calories and fat than a non "skinnied" version. The recipe was taken from Campbell's 4 Ingredients or Less cookbook.
Ingredients
1 lb boneless, skinless chicken breast cubed
1 10.25 oz can of fat-free cream of chicken soup
1 16 oz bag of frozen veggies (I used a California Melody mix, but you could use just about anything)
8 reduced-fat biscuits
Directions
1. Pre-heat oven and cook the biscuits.
2. Cook the chicken in a medium, non-stick skillet over med-high heat until browned.
3. Add the soup and veggies. Cover and cook over low for 5 minutes.
4. Serve the chicken mixture over split biscuits.
Nutritional Information
This recipe makes four regular servings or eight small servings. The calculations made were for a four-serving meal. Each serving would have about 586 calories, 15 g fat, 9.7 g fiber, and 39 g protein.
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