Easy Chicken Pot Pie

Yield: 4 servings; 5 points per serving

7.5 oz. can Pillsbury buttermilk refrigerated biscuits

12 1/2 oz. can cooked chicken breast, drained

10 3/4 oz. can 98% fat free cream of chicken soup

8 1/2 oz. can of peas and carrots, drained

1 teaspoon dried parsley

1/4 teaspoon black pepper

1/8 tsp. salt

Preheat oven to 350 degrees. In a medium bowl, combine chicken, soup, peas and carrots, parsley, black pepper and salt. Mix well to combine.

Spray an 8" x 8" baking dish with non-stick cooking spray. Place chicken mixture in baking dish. Slightly flatten biscuits between your palms. Top chicken mixture evenly with biscuits. Bake for 25 minutes or until biscuits are golden brown. Serve immediately.

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Cheesy Chicken Biscuit Cups

Yield: 10 servings; 2 ½ points each

1 can (7.5 oz) Pillsbury biscuits

1 can (5 oz) chicken, drained

1 can 98% fat free cream of chicken soup

2/3 cup shredded 2% cheddar cheese

1 t. dried parsley flakes

1/4 t. black pepper

Preheat oven to 400. Spray 10 cups in a muffin pan with cooking spray. Separate biscuits and stretch each biscuit to cover the inside of one cup in the muffin pan all the way up the sides.

In a bowl, combine the chicken, soup, cheese, and seasonings. Mix well. Evenly spoon chicken mixture into prepared biscuit cups.

Bake 10-15 minutes or until biscuits are golden brown. Remove from oven and let cool 2-3 minutes. Serve at once.

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Chicken Asparagus Gratin

Yield: 4 servings; 7 points per serving

11 1/2 ounces condensed cream of asparagus soup

1/2 cup skim milk

1/4 teaspoon onion powder

1/8 teaspoon pepper

3 cups cooked whole wheat macaroni -- about 2 1/2 cups uncooked

12 1/2 ounces canned coooked chicken breast - Tyson -- cubed

1 1/2 cups cooked asparagus -- cooked and sliced

4 ounces reduced fat cheddar cheese -- shredded (1 cup)

In 2-quart casserole mix soup, milk, onion powder and pepper. Stir in macaroni, chicken, asparagus and 1/2 cup cheese.

Bake at 400°F for 25 minutes or until hot.

Stir. Sprinkle remaining cheese over chicken mixture.

Bake 5 minutes more or until cheese is melted.

Tip: For 1 1/2 cups cooked cut asparagus, cook 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces or 1 package (about 9 ounces) frozen asparagus cuts.

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