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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Easy to prepare and light recipe. Ingredients:
2 servings butter-flavored cooking spray |
2 cups frozen mixed vegetables |
1 teaspoon butter |
1 cup canned chicken broth |
1 small onion, chopped |
3 cups cooked chicken breasts, chopped |
2 cups mushrooms, sliced (canned ok) |
1/4 teaspoon paprika |
1/2 cup fat-free evaporated milk, divided |
1/4 teaspoon dried thyme, crushed |
4 reduced-fat crescent rolls |
1/2 teaspoon salt (or more) |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 375. Coat a 10 inch round shallow baking dish with cooking spray.
2. Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt, and pepper. Add vegetables, broth, and chicken. Cover and simmer 15 minutes.
3. In a small cup, combine flour and 1/4 cup of the evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minute Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, 2 to 3 minutes more.
4. Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (There will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.
5. Prep time: 20 minute.
6. Cook time: 40 minute
7. Serves 6.
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