| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy, Eggs | Bisquick(r), Chicken, Pies & past, Lowfat | 6 | Servings | |
INGREDIENTS
| 1 2/3 | c | Frozen mixed vegetables OR 16-ounce bag; thawed |
| 1 | c | Chopped cooked chicken |
| 10 3/4 | oz | Condensed cream of chicken soup |
| 1 | c | Bisquick® original baking mix |
| 1/2 | c | Milk |
| 1 | Egg |
INSTRUCTIONS
EASY MAINDISH. Use leftovers. You can substitute leftover turkey for the chicken and the same amount of cooked vegetables for the thawed frozen vegetables if you like. PREP: 15 min; BAKE: 30 min Makes 6 servings. PER SERVING: 1 Serving: 215 calories (80 calories from fat); 9 g fat (3 g saturated); 60 mg cholesterol; 710 mg sodium; 24 g carbohydrate (3 g dietary fiber); 12 g protein. 1. Heat oven to 400F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1+1/4 inches. 2. Stir together remaining ingredients with fork until blended. Pour into pie plate. 3. Bake 30 minutes or until golden brown. HIGH ALTITUDE: (3500-6500 ft): Heat oven to 425F. REDUCED-FAT CHICKEN POT PIE : PER SERVING: 200 calories; 28% or 55 calories from fat; 6 g fat (2 g saturated); 60 mg cholesterol; 680 mg sodium; 27 g carbohydrate (3 g dietary fiber); 13 g protein. SUBSTITUTIONS: 98% fat-free cream of chicken soup; Bisquick® Reduced Fat baking mix; skim milk; 2-quart casserole. >from Kitpath@earthlink.net Recipe by: Bisquick, Betty Crocker 1997 (General Mills) Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 01, 1998, converted by MM_Buster v2.0l.
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