Chicken Vegetable Cobbler
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken & Vegetable Filling:2 cups diced cooked chicken breast1 cup sliced carrots1/2 cup chopped onion2 cups broccoli florets1 can (10 3/4ozs) 98% FF reduced-sodium cream of chicken soup1/2 cup 100% FF chicken broth1/2 cup 2% reduced-fat milk1 garlic clove, pressed1/4 tsp dried thyme leaves1/8 tsp ground black pepperBiscuit Topping:1 1/4 cups Bisquick mix1/2 cup 2% reduced-fat milk1 egg white
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.
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.
Nutritional Info 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
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