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Steps
1
Heat oven to 350°F. In 4-quart saucepan or Dutch oven, heat chicken, vegetables, soup and broth to boiling stirring occasionally. Boil and stir 1 minute. Spread in ungreased 13x9-inch (3-quart) glass baking dish.
2
In medium bowl, stir together remaining ingredients except parsley; pour evenly over soup mixture (crust will rise during baking).
3
Bake uncovered 30 to 40 minutes or until golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.
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You can use leftover turkey or pork in place of the chicken.
Use purchased cut-up cooked chicken from the deli or buy a roasted chicken and cut it up.
For 10 grams of fat and 310 calories per serving, prepare this recipe using reduced-fat cream of chicken soup, Reduced Fat Bisquick® mix and fat-free (skim) milk.
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Nutrition Facts
Serving Size:1 Serving
Calories
365
Calories from Fat
135
Total Fat
15g
Saturated Fat
5g
Cholesterol
70mg
Sodium
1230mg
Total Carbohydrate
30g
Dietary Fiber
2g
Protein
27g
% Daily Value*:
Iron
14%
14%
Exchanges:
2 Starch; 3 Lean Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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