SERVING SIZE: 1/6 of pie
SERVINGS: 6
PREPARATION TIME: 5 minutes
COOKING TIME: 35 minutes
EQUIPMENT NEEDED
Oven
Stove
Medium mixing bowl
Medium casserole dish
Medium pot
INGREDIENTS:
| 1 | 10 ounce can of |
| 1 | eggs |
| ¾ | cup low fat or skim milk |
| 1 | 10.75 oz. can reduced-sodium cream of chicken soup |
| ¾ | cup Bisquick or other baking mix |
| 1 ½ | cups frozen mixed vegetables, thawed |
DIRECTIONS:
- Preheat oven to 400° F
- Lightly grease the casserole dish with oil
- Add cream of chicken soup and ¼ cup of milk to saucepan and bring to a boil
- Add thawed vegetables and chicken or turkey to saucepan and stir
- Pour mixture into casserole dish and smooth the top
- In a medium bowl, mix together baking mix, egg, and ½ cup of milk until smooth
- Pour this batter over vegetable mixture already in casserole dish
- Place in oven and bake for 20-30 minutes or until crust is golden brown
Recipe submitted by Mount Mary University Dietetics Department
NUTRITIONAL FACTS:
| AMOUNT PER SERVING: | |
| Calories | 76 |
| Total fat | 7 g |
| Saturated fat | 2 g |
| Cholesterol | 61 mg |
| Sodium | 541 mg |
| Total Carbohydrates | 22 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Added sugar | 1 g |
| Protein | 18 g |
| Phosphorus | 242 mg |
| Potassium | 386 mg |
