Upside-Down Chicken Pot Pie

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Ingredients

• 1 package (7.5 oz.) refrigerated flaky buttermilk biscuits
• 1 lb. boneless, skinless chicken breasts
• 1 Tbsp. I Can't Believe It's Not Butter!® Spread
• 1 box (10 oz.) frozen mixed vegetablesthawed
• 1 1/2 cups water
• 1/2 cup milk
• 1 package Knorr® Pasta Sides™ - Chicken flavor
• 1 1/2 cups cheddar cheese(about 6 oz.)

Directions

1. Preheat oven to 450°. Spray deep dish pie plate or 2-quart casserole with nonstick cooking spray. Pull biscuits apart and press on bottom and sides of pie plate. Bake 8 minutes or until biscuits are golden; set aside. Reduce oven to 350°.
2. Meanwhile, season chicken, if desired, with salt and ground black pepper. Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
3. Bring vegetables, water and milk to a boil in same skillet over high heat. Stir in Knorr® Pasta Sides™ - Chicken flavor and return to a boil over high heat. Reduce heat to medium and cook covered, stirring occasionally, 8 minutes or until pasta is tender. Stir in chicken and 1 cup cheese. Spoon into prepared pie plate, then sprinkle with remaining 1/2 cup cheese. Bake uncovered 10 minutes or until cheese is melted. Also terrific with Knorr® Pasta Sides™ - Creamy Chicken flavor.

• Cost per recipe*: $12.20 Cost per serving*: $3.05 *Based on average retail prices at national supermarkets.