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    Easy Chicken Pot Pie


    Source of Recipe


    bettycrocker.com


    1/2 cup canned condensed reduced-fat reduced-sodium cream of chicken soup
    1/4 cup fat-free (skim) milk
    1 cup Green Giant® frozen mixed vegetables (from 1-lb bag)
    1/2 cup cut-up cooked chicken breast
    1/2 cup Bisquick Heart Smart™ mix
    1/4 cup fat-free (skim) milk
    2 tablespoons fat-free egg product or 1 egg white


    1. Heat oven to 400°F. In ungreased 1-quart casserole, stir together soup and 1/4 cup milk; stir in vegetables and chicken. Microwave uncovered on High 3 minutes; stir.
    2. In small bowl, stir remaining ingredients until blended. Pour over chicken mixture.
    3. Bake uncovered about 20 minutes or until crust is golden brown.
    serves 2

    1 Serving: Calories 170 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1/2g; Trans Fat 0g); Cholesterol 20mg; Sodium 450mg; Total Carbohydrate 24g (Dietary Fiber 0g; Sugars 6g); Protein 13g
    % Daily Value: Vitamin A 15%; Vitamin C 0%; Calcium 15%; Iron 8%
    Exchanges: 1 1/2 Starch; 1 Lean Meat
    Carbohydrate Choices: 1 1/2




 

 

 


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