1 cup reduced-fat baking mix, such as Bisquick
1⁄2 cup skim milk
1⁄4 cup liquid egg substitute
2 cup frozen mixed vegetables
2 cup cooked boneless, skinless chicken breast, chopped
2 can (10 3/4 oz each) reduced-fat, reduced-sodium condensed cream of mushroom soup
Preheat oven to 400 degrees F (205 degrees C). Spray an 8 x 8 inch baking dish with nonstick cooking spray.
In a bowl, mix together baking mix, milk, and egg substitute. Set aside.
In a separate bowl, mix together frozen vegetables, chicken, and cream of mushroom soup. Transfer to the prepared baking dish. Pour crust batter on top of the chicken mixture and spread out in an even layer.
Bake for 30 minutes or until the crust is golden brown.
Serving Size: 1 (152 g) | Servings : 4 | SmartPoints: 5
AMOUNT PER SERVING
- Calories 230.4
- Total Fat 6.1 g
- Saturated Fat 1.7 g
- Cholesterol 59.4 mg
- Sodium 151.1 mg
- Total Carbohydrate 17.3 g
- Dietary Fiber 4.5 g
- Sugars 0.3 g
- Protein 27.4 g