Ingredients:
1 cup Bisquick reduced-fat biscuit mix
1⁄2 cup skim milk
1⁄4 cup egg substitute, liquid
2 cup frozen mixed vegetables
2 cup cooked boneless, skinless chicken breast, chopped
10 3⁄4 oz can reduced-fat, reduced-sodium, condensed cream of mushroom soup
Preparation:
Preheat oven to 400.
Spray 8x8 casserole dish with cooking spray.
Mix together veggies, chicken and soup. Pour into casserole dish.
In another bowl, mix bisquick, milk, and egg. Pour over top of chicken mixture.
Bake for 30 minutes, or until crust is golden.
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