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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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In Omaha, Nebraska, Martha Evans relies on a baking mix, canned soup and frozen vegetables for her spirit-warming favorite. âI like to serve it with cranberry sauce,â she shares. Ingredients:
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
1/2 cup plus 2/3 cup fat-free milk, divided |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1/8 teaspoon poultry seasoning |
2 packages (16 ounces each) frozen mixed vegetables, thawed |
1-1/2 cups cubed cooked chicken breast |
1-1/2 cups reduced-fat biscuit/baking mix |
Directions:
1. In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.
2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture.
3. Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown. Yield: 6 servings.
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