Creamy Chicken and Vegetable Casserole with Crispy Biscuit Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chicken and Vegetable Casserole with Crispy Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Casserole with Crispy Biscuit Topping

A comforting casserole that melds tender chicken with a medley of vibrant vegetables in a light, creamy sauce, all crowned with a delightfully crispy biscuit topping. This dish offers a balanced mix of protein, veggies, and a satisfying crunch for a wholesome meal.

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NUTRITION

472kcal
Protein
53g
Fat
10.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Vegetables

0.5 cup Low-Fat Cream of Chicken Soup

0.25 cup Non-Fat Greek Yogurt

1 Whole Wheat Biscuit

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Chop the mixed vegetables into bite-sized pieces if not pre-cut.

  • 3

    Cube the chicken breast into small pieces for even cooking.

  • 4

    In a mixing bowl, combine the chicken, mixed vegetables, low-fat cream of chicken soup, and non-fat Greek yogurt. Stir until evenly coated.

  • 5

    Transfer the mixture into a lightly greased casserole dish, spreading it out evenly.

  • 6

    Crumble the whole wheat biscuit over the top to form the crispy layer.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the topping is golden brown.

  • 8

    Allow the casserole to cool for a few minutes before serving.

Creamy Chicken and Vegetable Casserole with Crispy Biscuit Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chicken and Vegetable Casserole with Crispy Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Casserole with Crispy Biscuit Topping

A comforting casserole that melds tender chicken with a medley of vibrant vegetables in a light, creamy sauce, all crowned with a delightfully crispy biscuit topping. This dish offers a balanced mix of protein, veggies, and a satisfying crunch for a wholesome meal.

NUTRITION

472kcal
Protein
53g
Fat
10.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Vegetables

0.5 cup Low-Fat Cream of Chicken Soup

0.25 cup Non-Fat Greek Yogurt

1 Whole Wheat Biscuit

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Chop the mixed vegetables into bite-sized pieces if not pre-cut.

  • 3

    Cube the chicken breast into small pieces for even cooking.

  • 4

    In a mixing bowl, combine the chicken, mixed vegetables, low-fat cream of chicken soup, and non-fat Greek yogurt. Stir until evenly coated.

  • 5

    Transfer the mixture into a lightly greased casserole dish, spreading it out evenly.

  • 6

    Crumble the whole wheat biscuit over the top to form the crispy layer.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the topping is golden brown.

  • 8

    Allow the casserole to cool for a few minutes before serving.