Asian chicken casserole

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4 WW points, 3 Freestyle SP, 4SP(old)/4PP

Prep Time20

Cook Time45

Total Time1 5

Course: Main meals

Servings:

Author: Drizzle

1 7.5 oz package of biscuits I use Great Value from Walmart in the U.S, there is 10 small biscuits in the pack, if you can't find the right size use the smallest you can find and maybe weigh out 7.5oz, also cut the biscuits open into 2 then cut each piece into 6 because if your biscuits are bigger then you need to make sure you have enough pieces of dough to spread on bottom of dish
1 lb raw fat-free ground chicken
2 garlic cloves diced
1 cup chopped carrots
1/3 cup soy sauce
1 Tbsp teriyaki sauce
1/2 Tbsp sriracha optional
2 Tbsp fresh squeezed lime
1 tsp ground ginger
1/2 Tbsp brown sugar
Chopped red cabbage
Diced green onion

Spray a large frying pan with some nonstick cooking spray and cook the chicken over medium heat for 5 minutes. Add in the diced garlic and chopped carrots, and continue cooking until the chicken is cooked through.
In a bowl (or large measuring cup), whisk together the soy sauce, teriyaki, sriracha, lime, ginger, and brown sugar. Pour the sauce into the chicken mixture once the chicken is fully cooked. Let it simmer over low heat for about 10 minutes, stirring often.
Meanwhile, preheat the oven to 375F and spray a 9x13 casserole dish with some nonstick cooking spray. Open the biscuits and cut each of the 10 small biscuits into 6 pieces and spread them out over the bottom of the casserole dish.
Cover the biscuits with the chicken mixture (don't drain the chicken mixture or your dish will be too dry). Cover the dish with foil and bake in the oven for 35 minutes. Remove the foil and bake for another 10 minutes.
Top the baked casserole with freshly chopped red cabbage and green onion. Cut into 6 equal servings. Enjoy!

Freestyle smart points- 3 using WW recipe builder
Smart Points- 4 using SP calculator
Points Plus- 4 using PP calculator

4 points per serving based on the WW app recipe creator.