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