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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
vegetable cooking spray |
1 cup diced carrot |
1 cup sliced fresh mushrooms |
1/2 cup chopped celery |
1/2 cup frozen english peas, thawed |
1/4 cup minced onion |
1 1/2 (10 3/4-ounce) cans 99% fat-free, one-third-less-salt cream of chicken soup, undiluted |
1 1/2 cups water |
1/2 teaspoon pepper |
1/4 teaspoon dried whole thyme |
3 cups diced cooked chicken breast (skinned before cooking and cooked without salt) |
1 cup self-rising flour |
1 1/2 tablespoons margarine |
1/4 cup skim milk |
Directions:
1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add carrot, mushrooms, celery, peas, and onion. Saute 5 minutes or until vegetables are tender.
2. Combine soup, water, pepper, and thyme in a medium bowl; stir well. Add vegetables and cooked chicken, stirring well.
3. Spoon chicken mixture evenly into 6 (8-ounce) round baking dishes coated with cooking spray.
4. Place flour in a small bowl; cut in margarine with a pastry blender until mixture is crumbly. Sprinkle milk (1 tablespoon at a time) evenly over surface, stirring with a fork until dry ingredients are moistened. Drop dough evenly by spoonfuls onto chicken mixture. Bake at 425° for 15 to 18 minutes or until crusts are golden.
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