Ingredients:
2 (6 ounce) cans low sodium chunk tuna
1 (11 ounce) cans reduced-fat cream of chicken soup
1 (10 ounce) packages mixed vegetables
5 refrigerated reduced-fat buttermilk biscuits
1 tablespoon sodium free herb salad dressing
Directions:
Preheat oven to 375 F.
In a bowl, Mix the tuna, soup, vegetables, and seasoning.
Dump all into a 1 1/2 quart casserole dish.
Top with piece of biscuits.
Bake for 40 minutes.
Servings: 4
Time preparation: 5 min.
Time total: 45 min.