Light Chicken and Biscuit Casserole

• 2 cups boneless chicken breasts (I boil and cut up 2-3)
• 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
• 14 cup light sour cream
• 14 cup light mayonnaise
• 1 cup skim milk
• 2 cups cooked egg noodles
• 1 (12 ounce) packageof frozen vegetable soup mix or 1 (12 ounce) package mixed vegetables, of your choosing
• 1 (16 ounce) package refrigerated reduced-fat buttermilk biscuits
• 1 12 cups of 2% milk shredded cheddar cheese

1. Preheat oven to 375.
2. Combine all ingredients (except for biscuits and cheese) in large saucepan.
3. (I use the one I boiled the noodles in to conserve dishes.)
4. Pour this mixture into a 9 by 13 glass dish.
5. Sprinkle 1 cup of cheese over mixture.
6. Place in center of oven rack and cook for 20 minutes.
7. Cut Biscuits in half to make thinner.
8. Arrange biscuits on top of casserole mixture.
9. Sprinkle remaining 1/2 cup of cheese over the top.
10. Cook for an additional 25 minutes, or until biscuits are golden brown and casserole is bubbling.
11. Side Note: I leave the frozen veggies on counter to begin thawing while I cook the chicken and noodles.

chicken breasts, cream of chicken soup, light sour cream, light mayonnaise, milk, egg noodles, vegetable soup, buttermilk, milk

Taken from www.food.com/recipe/light-chicken-and-biscuit-casserole-461463 (may not work)