Ingredients:
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup plus 2/3 cup fat-free milk, divided
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon poultry seasoning
2 packages (16 ounces each) frozen mixed vegetables, thawed
1-1/2 cups cubed cooked chicken breast
1-1/2 cups reduced-fat biscuit/baking mix
Directions:
In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown. Yield: 6 servings.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 20 min. Bake: 40 min.
Nutrition Facts
One serving: 1-1/3 cups chicken mixture with 2 biscuits Calories: 342 Fat: 5 g Saturated Fat: 2 g Cholesterol: 36 mg Sodium: 871 mg Carbohydrate: 53 g Fiber: 7 g Protein: 21 g Diabetic Exchange: 3 vegetable, 2-1/2 starch, 2 very lean meat.
No comments:
Post a Comment