Upside Down Chicken Cheddar Pot Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 273.5
- Total Fat: 10.2 g
- Cholesterol: 48.4 mg
- Sodium: 1,241.1 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 3.4 g
- Protein: 25.5 g
View full nutritional breakdown of Upside Down Chicken Cheddar Pot Pie calories by ingredient
Introduction
Easy chicken cheddar pot pie of a low fat version. Easy chicken cheddar pot pie of a low fat version.Number of Servings: 8
Ingredients
-
1 pound Chicken cutlets, chopped into bite size pieces
3T peanut oil
2 cans DelMonte Mixed Vegetables, drained
1 can Campbell's Cream Of Mushroom Soup(condensed)
1/2 cup ff milk
1T black pepper
1 can Pillsbury Grands Golden Wheat Reduced Fat Biscuits
2 cups Kraft Free Cheddar Chese(18oz package)
Directions
Preheat oven to 400 degrees
Brown Chicken in peanut oil
Add 2 cans of veggies
Add condensed soup, milk,and black pepper
Heat through until bubbly, lower heat but don't turn off.
Cut biscuits in to quarters
Place biscuits on top of pan and push down gently to cover with some sauce.
Place in oven for 25 mins or until biscuits are done.
Take out of oven and sprdead on 2 cups ff cheddar cheese.
Place back in oven for 10 mins until cheese is melted.
Take out of oven and let sit for 10 mins.
Cut and serve
Number of Servings: 8
Recipe submitted by SparkPeople user HDPN107.
Brown Chicken in peanut oil
Add 2 cans of veggies
Add condensed soup, milk,and black pepper
Heat through until bubbly, lower heat but don't turn off.
Cut biscuits in to quarters
Place biscuits on top of pan and push down gently to cover with some sauce.
Place in oven for 25 mins or until biscuits are done.
Take out of oven and sprdead on 2 cups ff cheddar cheese.
Place back in oven for 10 mins until cheese is melted.
Take out of oven and let sit for 10 mins.
Cut and serve
Number of Servings: 8
Recipe submitted by SparkPeople user HDPN107.