02-19-2005, 05:08 AM
No-Guilt Chicken Pot Pie
1 can reduced-fat, reduced-sodium cream of chicken soup (Campbell's Healthy Request or Healthy Choice)
1 cup cooked chicken, cubed
1 (10 oz.) pkg. frozen mixed vegetables, thawed
1/2 cup skim milk
1 cup Bisquick reduced-fat baking mix
2 egg whites
Preheat oven to 400 deg. F. In a 9-inch pie pan, mix soup, vegetables and chicken. Mix egg, milk and baking mix. Pour over chicken mixture. Bake 30 minutes. Yield: 4 servings.
PER SERVING: CALORIES: 280 FAT: 4.5g SATURATED FAT: 1g SODIUM: 710mg CARBOHYDRATE: 39g CHOLESTEROL: 35mg PROTEIN: 19g FIBER: 4g
Note: This dish supplies almost one-third of your sodium and cannot be reduced unless you make your own baking mix using low-sodium baking powder. Therefore, be careful about what else you include with this meal.
1 can reduced-fat, reduced-sodium cream of chicken soup (Campbell's Healthy Request or Healthy Choice)
1 cup cooked chicken, cubed
1 (10 oz.) pkg. frozen mixed vegetables, thawed
1/2 cup skim milk
1 cup Bisquick reduced-fat baking mix
2 egg whites
Preheat oven to 400 deg. F. In a 9-inch pie pan, mix soup, vegetables and chicken. Mix egg, milk and baking mix. Pour over chicken mixture. Bake 30 minutes. Yield: 4 servings.
PER SERVING: CALORIES: 280 FAT: 4.5g SATURATED FAT: 1g SODIUM: 710mg CARBOHYDRATE: 39g CHOLESTEROL: 35mg PROTEIN: 19g FIBER: 4g
Note: This dish supplies almost one-third of your sodium and cannot be reduced unless you make your own baking mix using low-sodium baking powder. Therefore, be careful about what else you include with this meal.