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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (30g) Recipe makes 6 servings The following items or measurements are not included below: reduced-fat baking mix 2 cups frozen vegetables 2 cups white meat chicken 98% fat-free cream of mushroom soup |
||
| Calories 17 | ||
| Calories from Fat 3 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 30mg | 1% | |
| Potassium 71mg | 2% | |
| Total Carbohydrate 1.2g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.1g | ||
| Protein 2.1g | 4% | |
Ingredients
- 1 cup reduced-fat baking mix (Bisquick)
- 1/2 cup skim milk
- 1/4 cup egg substitute
- 2 cups frozen vegetables, thawed (any kind)
- 2 cups cooked white meat chicken, chopped
- 2 (10 1/2 ounce) cans 98% fat-free cream of mushroom soup
Directions
1
Preheat overn to 400 degrees F. Spray an 8-inch square baking dish with Pam.2
Mix together vegetables, chicken, and soup. Pour into prepared dish.3
In another bowl, mix Bisquick, milk and egg substitute. Pour over the top of chicken mixture. Bake for about 30 minutes or until crust is golden brown.
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