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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 cups chopped cooked chicken breast |
2 cups frozen mixed vegetables, thawed and drained |
2 (10 3/4-ounce) cans condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted |
1 (10 1/2-ounce) can low-sodium chicken broth |
1/2 teaspoon poultry seasoning |
cooking spray |
2 cups low-fat baking mix (such as reduced-fat bisquick) |
1 cup fat-free milk |
1 (8-ounce) carton low-fat sour cream |
Directions:
1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large bowl, stirring well. Pour chicken mixture into a 13- x 9-inch baking dish coated with cooking spray.
3. Combine baking mix, milk, and sour cream in a medium bowl; spoon over chicken mixture.
4. Bake, uncovered, at 350° for 50 to 60 minutes or until topping is golden. Serve immediately.
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