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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 265.2
  • Total Fat: 6.2 g
  • Cholesterol: 47.1 mg
  • Sodium: 758.6 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 22.4 g

View full nutritional breakdown of Chicken Vegetable Cobbler calories by ingredient
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Chicken Vegetable Cobbler

Submitted by: IZZYSMOM1008

Introduction

from PC It's Good For You cookbook from PC It's Good For You cookbook
Number of Servings: 6

Ingredients

    Chicken & Vegetable Filling:
    2 cups diced cooked chicken breast
    1 cup sliced carrots
    1/2 cup chopped onion
    2 cups broccoli florets
    1 can (10 3/4ozs) 98% FF reduced-sodium cream of chicken soup
    1/2 cup 100% FF chicken broth
    1/2 cup 2% reduced-fat milk
    1 garlic clove, pressed
    1/4 tsp dried thyme leaves
    1/8 tsp ground black pepper

    Biscuit Topping:
    1 1/4 cups Bisquick mix
    1/2 cup 2% reduced-fat milk
    1 egg white

Directions

1. Preheat oven to 400F. For filling, cut chicken into 1/2-inch cubes. Cut carrots into 1/4-inch slices. Chop onion. In micro-cooker, combine carrots, onion and broccoli. Microwave covered on high 2-3 minutes or until crisp-tender; drain.

2. Meanwhile, combine soup, broth, milk, garlic, thyme and black pepper in a bowl. Whisk until blended. Stir in chicken and vegetable mixture; mix well. Pour into baking dish.

3. For biscuit topping, combine baking mix, milk and egg white; stir just until dry ingredients are moistened and mixture forms a soft dough. Using a scoop, drop six scoops of dough over filling. Bake 30-35 minutes or until topping is golden brown.

Yield: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user IZZYSMOM1008.






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