| 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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