Loaded Up Chicken Bake

• Meat

  • 1/2 cup Bacon bits, real
  • 2 cups Chicken, cooked

• Produce

  • 4 stalks Green onion

• Canned Goods

  • 1 10 1/2 oz can 98% fat free cream of chicken soup, fat free
  • 1/2 cup Chicken broth, low-sodium

• Baking & Spices

  • 3 tbsp Ranch seasoning mix

• Bread & Baked Goods

  • 1 7.5 oz can Buttermilk biscuits

• Dairy

  • 1 cup Cheddar, reduced fat
  • 1/2 cup Sour cream, Nonfat

Found on dailydoseofpepper.com

Description

Ingredients

• 2 cups shredded chicken, cooked
• 1 7.5 oz can buttermilk biscuits, cut into small pieces (Pillsbury makes them in a four pack, 10 biscuits in a can)
• 1 10 1/2 oz can 98% fat free cream of chicken soup
• 1/2 cup nonfat sour cream
• 1/2 cup low sodium chicken broth
• 3 tbs ranch seasoning mix, I use Hidden Valley
• 4 stalks green onion, chopped
• 1/2 cup Real Bacon Bits
• 1 cup Reduced Fat Shredded Cheddar

Directions

• 1. Preheat your oven to 350 degrees and lightly spray a 9x13 baking dish. 2. In a mixing bowl, Add chicken, cream of chicken soup, sour cream, chicken broth, dry ranch seasoning mix, and 1/2 of the green onions. Mix until combined well. 3. In a small bowl combine bacon bits, cheddar cheese, and the other 1/2 of the green onions. Set aside for now. 4. Now grab your lightly spray 9x13 baking dish and spread the biscuit pieces evenly throughout the pan. 5. Spread your chicken evenly on top of that. 6. Place in the oven and bake uncovered for about 20 minutes. 7. Remove from oven and top with cheddar, green onion, and bacon mix. 8. Place back into the oven for another 15 minutes, uncovered. 9. Let sit for about 5 minutes. Slice into 6 servings. 10. Last but not least, dig in and enjoy!!