| 1 | cup cut-up cooked chicken |
| 1 | bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed |
| 1 | can (10 3/4 oz) condensed 98% fat-free cream of chicken soup |
| 1/2 | cup fat-free (skim) milk |
| 1 | cup Bisquick Heart Smart® mix |
| 1/2 | cup fat-free (skim) milk |
| 1 | egg |
Serve with...
Slow Cooker Cranberry Baked Apples
Total Time:
4 hours 15 min
| 1. | Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir. |
| 2. | In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture. |
| 3. | Bake uncovered about 30 minutes or until golden brown. |
| In step 1, increase milk to 2/3 cup. Bake about 35 minutes. |
|
| Choose your veggies. Use a 1-pound bag of your favorite vegetable medley in place of the frozen mixed vegetables. |
|
| Feel like fish? Use a 6-ounce can of tuna, drained, instead of the cut-up chicken for a low-fat Tuna Pot Pie. |
|
| If you have leftover cooked vegetables, use them instead of the frozen vegetables. |
Nutrition Information:
220 ( 50); 6g ( 1 1/2g, 0g); 60mg; 650mg; 28g ( 2g, 7g); 14g 30%; 2%; 15%; 8% 1 ; 1/2 ; 1 ; 1 2