Bisquick Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Chicken Breast TendersCanned CarrotsCanned PeasCanned CornCanned PotatoesBisquickEgg WhitesSkim Milk98% Fat Free CreaM Of Chicken Soup
MAKES 8 1 CUP SERVINGS
PREHEAT OVEN TO 350
DICE CHICKEN, SEASON TO TASTE AND BROWN. POUR CANNED VEGETABLES IN LARGE BOWL (I USUALLY ONLY USE 3/4 OF A CAN) ADD CREAM OF CHICKEN AND MIX. ADD CHICKEN BREAST TENDERS, MIX. SET ASIDE. IN SEPARATE SMALLER BOWL MIX BISQUICK, EGG WHITES, AND MILK UNTIL SMOOTH. SPRAY BOTTOM OF PAN WITH PAM AND POUR VEGETABLE MIXTURE INSIDE. POUR BISQUICK MIXTURE OVER THAT AND SPREAD EVENLY. BAKE FOR 30 MINUTES OR UNTIL TOP IS GOLDEN BROWN.
Number of Servings: 8
Recipe submitted by SparkPeople user SMAIMGOMEZ.
PREHEAT OVEN TO 350
DICE CHICKEN, SEASON TO TASTE AND BROWN. POUR CANNED VEGETABLES IN LARGE BOWL (I USUALLY ONLY USE 3/4 OF A CAN) ADD CREAM OF CHICKEN AND MIX. ADD CHICKEN BREAST TENDERS, MIX. SET ASIDE. IN SEPARATE SMALLER BOWL MIX BISQUICK, EGG WHITES, AND MILK UNTIL SMOOTH. SPRAY BOTTOM OF PAN WITH PAM AND POUR VEGETABLE MIXTURE INSIDE. POUR BISQUICK MIXTURE OVER THAT AND SPREAD EVENLY. BAKE FOR 30 MINUTES OR UNTIL TOP IS GOLDEN BROWN.
Number of Servings: 8
Recipe submitted by SparkPeople user SMAIMGOMEZ.
Nutritional Info Amount Per Serving
- Calories: 284.7
- Total Fat: 6.3 g
- Cholesterol: 15.5 mg
- Sodium: 1,327.3 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 3.9 g
- Protein: 12.0 g
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