Reduced-fat chicken pies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cut-up cooked chicken |
| 1 | can | (large) chunky vegtables |
| ½ | cup | Skim milk |
| ½ | cup | Fat free sour cream |
| 1 | can | Reduced fat cream of chicken soup |
| ¾ | cup | Reduced fat Bisquick baking mix |
| ¼ | cup | Yellow or white cornmeal |
| ¾ | cup | Skim milk |
| 1 | Egg white | |
| 2 | cups | Fat-free shredded Cheddar Cheese |
Directions
Heat oven to 375. Heat chicken, ½ cup milk, the sour cream and the soup to boiling. Spoon into rectangular baking dish, 13x9x2 inches.
Beat remaining ingredients except chhese with a wire whisk about 1 minute or until almost smooth. Pour evenly over hot chicken mixture. Spinkle with Cheese.
Bake uncovered 20 to 25 minutes or until top is set and soup mixture bubbles around edge.
Posted to Recipe Archive - 17 November 96 Date: Sun, 17 Nov 96 5:33:26 EST submitted by: astarr@...
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