Easiest Chicken Pot Pie
- Number of Servings: 8
Ingredients
2 cup Bisquick reduced-fat baking mix 1 cup skim milk 2 eggs 16 oz bag frozen mixed vegetables 3 Boneless, skinless cooked chicken breasts, chopped 2 (10 3/4 ounce) cans reduced-fat reduced-sodium condensed cream of mushroom soup
Preheat oven to 400.
Spray large casserole dish with cooking spray.
Mix together veggies, chicken and soup. Pour into casserole dish.
In another bowl, mix bisquick, milk, and egg. Pour over top of chicken mixture.
Bake for 30 minutes, or until crust is golden.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user GORDON_E_DEAN.
Spray large casserole dish with cooking spray.
Mix together veggies, chicken and soup. Pour into casserole dish.
In another bowl, mix bisquick, milk, and egg. Pour over top of chicken mixture.
Bake for 30 minutes, or until crust is golden.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user GORDON_E_DEAN.
Nutritional Info Amount Per Serving
- Calories: 274.8
- Total Fat: 7.1 g
- Cholesterol: 75.3 mg
- Sodium: 869.6 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 2.8 g
- Protein: 15.4 g
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