Reduced-fat Chicken Pies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 3 | c | Cut-up cooked chicken |
| 1 | large chunky vegtables | |
| 1/2 | c | Skim milk |
| 1/2 | c | Fat free sour cream |
| 1 | Reduced fat cream of chicken | |
| soup | ||
| 3/4 | c | Reduced fat Bisquick baking |
| mix | ||
| 1/4 | c | Yellow or white cornmeal |
| 3/4 | c | Skim milk |
| 1 | Egg white | |
| 2 | c | Fat-free shredded Cheddar |
| Cheese |
INSTRUCTIONS
Heat oven to 375. Heat chicken, 1/2 cup milk, the sour cream and the soup to boiling. Spoon into rectangular baking dish, 13x9x2 inches. Beat remaining ingredients except chhese with a wire whisk about 1 minute or until almost smooth. Pour evenly over hot chicken mixture. Spinkle with Cheese. Bake uncovered 20 to 25 minutes or until top is set and soup mixture bubbles around edge. Posted to Recipe Archive - 17 November 96 Date: Sun, 17 Nov 96 5:33:26 EST submitted by: astarr@computer-services.com
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Nutrition (calculated from recipe ingredients)
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Calories: 2415
Calories From Fat: 1487
Total Fat: 168.4g
Cholesterol: 538.2mg
Sodium: 9489.9mg
Potassium: 2546.9mg
Carbohydrates: 35.3g
Fiber: 0g
Sugar: 27.3g
Protein: 183.9g