| 1/2 | cup canned condensed reduced-fat reduced-sodium cream of chicken soup |
| 1/4 | cup fat-free (skim) milk |
| 1 | cup Green Giant® Valley Fresh Steamers™ frozen mixed vegetables |
| 1/2 | cup cut-up cooked chicken breast |
| 1/2 | cup Bisquick Heart Smart® mix |
| 1/4 | cup fat-free (skim) milk |
| 2 | tablespoons fat-free egg product or 1 egg white |
| 1. | Heat oven to 400°F. In ungreased 1-quart casserole, stir together soup and 1/4 cup milk; stir in vegetables and chicken. Microwave uncovered on High 3 minutes; stir. |
| 2. | In small bowl, stir remaining ingredients until blended. Pour over chicken mixture. |
| 3. | Bake uncovered about 20 minutes or until crust is golden brown. |
| Increase milk in step 1 to 1/3 cup. Bake 25 minutes. |
|
| The next time you cook chicken breasts, cook an extra one for using in recipes. Chop the cooled chicken, and store in the freezer. |
|
| What do you do with the leftover soup? Mix it with another can for another meal. Stir in leftover veggies from your fridge. |
Nutrition Information:
170 ( 30); 3g ( 1/2g, 0g); 20mg; 400mg; 24g ( 0g, 6g); 13g 15%; 0%; 15%; 8% 1 1/2 ; 0 ; 0 ; 1 1 1/2