No-guilt Chicken Pot Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Vegetables, Eggs | Bobbie – no, Buttermilk, Chicken, Healthwise | 4 | Servings | |
INGREDIENTS
| 1 | c | Cubed cooked chicken |
| 1 | 9 oz frozen mixed | |
| vegetables thawed | ||
| 1 | 10 3/4 oz Fat Free Cream | |
| of Mushroom Soup | ||
| 1/2 | c | Milk |
| 1 | Egg | |
| 1 | c | Reduced fat Bisquick |
INSTRUCTIONS
Preheat oven to 400 F. In a 9" pie plate mix chicken, vegetables and soup. Mix milk, egg and baking mix. Pur over chicken mixture. Bake 30 minutes or until golden brown. Serves 4. MC formatting by bobbi744@sojourn.com Recipe by: Campbell's 98% fat-free Cream of Chicken Soup recipe Posted to Digest eat-lf.v097.n237 by Roberta Banghart <bobbi744@sojourn.com> on Sep 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 59
Total Fat: 6.6g
Cholesterol: 48.9mg
Sodium: 751mg
Potassium: 158.8mg
Carbohydrates: 6.9g
Fiber: 0g
Sugar: 2.9g
Protein: 5g