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Prep Time: 13 Minutes Cook Time: 45 Minutes |
Ready In: 58 Minutes Servings: 6 |
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Ingredients:
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 cups chopped cooked chicken breasts |
2 cups frozen peas and carrots, thawed |
1/2 cup chopped onion |
1/2 cup thinly sliced celery |
1 (2 ounce) jar sliced pimiento, drained |
1 1/2 cups low-fat baking mix (such as reduced-fat bisquick) |
3/4 cup nonfat milk |
1 large egg |
fat-free butter-flavored cooking spray (such as i can't believe it's not butter) |
1 tablespoon preshredded fresh parmesan cheese |
Directions:
1. Preheat oven to 375.
2. Combine soup and next 3 ingredients in a saucepan; bring to a boil.
3. Reduce heat, and simmer, uncovered, 1 minute, stirring constantly until smooth.
4. Stir in chicken, peas, and carrots, and next 3 ingredients.
5. Bring to a boil; cover, reduce heat, and simmer 5 minutes.
6. Pour mixture into an 11x7 baking dish.
7. Combine baking mix, 3/4 cup milk, and egg; stir until smooth.
8. Spread evenly over chicken mixture; coat with butter spray.
9. Sprinkle with cheese.
10. Bake, uncovered, at 375 degrees for 30-35 minutes or until golden.
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