Post by tom on Feb 9, 2003 14:07:05 GMT -6
Serving Size : 6
Cooking spray
1 cup carrots -- diced
1 cup mushrooms -- sliced
1/2 cup celery -- chopped
1/2 cup frozen peas -- (green), thawed
1/4 cup onion -- fresh minced
1 1/2 cups water
1 1/2 cans cream of chicken soup -- undiluted
condensed reduced-fat reduced-sodium
1/2 teaspoon pepper
1/4 teaspoon dried thyme
3 cups cooked chicken -- breast, diced
1 cup self-rising flour
1 1/2 tablespoons margarine -- stick, chilled & cut
into small pieces
1/4 cup skim milk
Preheat oven to 425°. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add carrot, mushrooms, celery, green peas, and onion; sauté 5 minutes or until vegetables are tender.
Combine water, soup, pepper, and thyme in a medium bowl; stir well. Stir in vegetables and chicken. Spoon chicken mixture evenly into 6 (8 ounce) individual round baking dishes coated with cooking spray. Place flour in a small bowl; cut in margarine with a pastry blender or 2
knives until mixture is crumbly. Sprinkle milk, 1 tablespoon at a time, over surface; toss with a fork until moist. Drop dough by level tablespoon onto chicken mixture. Bake at 425° for 15 minutes or until biscuit topping is golden.
Yield 6 servings.
Nutritional Calculation according to recipe book.
Selection: 1 B, 2 P/M, 1 Total Fat, 40 C.
Calories 281; Protein 24.7g, Fat 6.8g, Carbohydrates 28.5g, Fiber 1.7g, Cholesterol 61mg, Sodium 716mg, Calcium 109mg.
Cooking spray
1 cup carrots -- diced
1 cup mushrooms -- sliced
1/2 cup celery -- chopped
1/2 cup frozen peas -- (green), thawed
1/4 cup onion -- fresh minced
1 1/2 cups water
1 1/2 cans cream of chicken soup -- undiluted
condensed reduced-fat reduced-sodium
1/2 teaspoon pepper
1/4 teaspoon dried thyme
3 cups cooked chicken -- breast, diced
1 cup self-rising flour
1 1/2 tablespoons margarine -- stick, chilled & cut
into small pieces
1/4 cup skim milk
Preheat oven to 425°. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add carrot, mushrooms, celery, green peas, and onion; sauté 5 minutes or until vegetables are tender.
Combine water, soup, pepper, and thyme in a medium bowl; stir well. Stir in vegetables and chicken. Spoon chicken mixture evenly into 6 (8 ounce) individual round baking dishes coated with cooking spray. Place flour in a small bowl; cut in margarine with a pastry blender or 2
knives until mixture is crumbly. Sprinkle milk, 1 tablespoon at a time, over surface; toss with a fork until moist. Drop dough by level tablespoon onto chicken mixture. Bake at 425° for 15 minutes or until biscuit topping is golden.
Yield 6 servings.
Nutritional Calculation according to recipe book.
Selection: 1 B, 2 P/M, 1 Total Fat, 40 C.
Calories 281; Protein 24.7g, Fat 6.8g, Carbohydrates 28.5g, Fiber 1.7g, Cholesterol 61mg, Sodium 716mg, Calcium 109mg.