Chicken Vegetable Cobbler

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

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.