A family favorite. This also tastes great as a cold leftover without the sauce. Look for biscuits that are only 100 calories, 1.5 grams of fat, and 1 gram of fiber for 2 biscuits. This recipe also works well in diabetic menus.
2 cups cooked chicken, chopped or shredded
1 package (8 ounces) fat-free cream cheese (room temperature)
4 green onions, chopped
1 can (7 ounces) buttermilk biscuits (10 biscuits per can)
1/2 can (5 ounces) low-fat condensed cream of chicken soup*
1/2 cup water
Preheat oven to 375 degrees. Mix the first three ingredients in a medium bowl.
Lay out half the biscuits on a baking sheet that has been sprayed with nonstick cooking spray. Lightly flatten the biscuits with the palm of your hand. Spoon part of the chicken mixture on five biscuits, reserving some filling for the sauce. Flatten remaining biscuits and place over biscuits topped with filling. Seal edges by pinching. Bake for 20 minutes or until biscuits are golden brown.
Meanwhile, prepare sauce by mixing the soup, water, and reserved filling. Heat in a saucepan on the stove until thoroughly heated or cook in the microwave for 2 1/2 minutes on high, stirring halfway through cooking time. Serve over each pocket.
*Sodium is figured for reduced sodium.
Note: This recipe is higher in sodium and should be limited by those on a low-sodium diet..
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Makes 5 pockets, 5 servings
1 pocket plus sauce
3 lean meat
total fat 4g
saturated fat 1g
total carbohydrate 26g
dietary fiber 2g
Source: Quick & Healthy Recipes and Ideas, 3rd Edition, ©2008 Brenda J. Ponichtera, R.D, Published by Small Steps Press, publishing health conscious books for the general population, a division of the American Diabetes Association; retail $18.95; to order call 1-800-232-6733 Or ORDER NOW
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Recipe updated January 1, 2015