Email to Karen      

Recipe Categories: accuklc's HOME PAGEAPPETIZERS BEEF BEVERAGES BREAD BREAKFAST CANDY CASSEROLES CHINESE COOKIES CROCKPOT DESSERTS DIPS ETHNIC FISHandSEAFOOD Frosting FRUIT JAMSandJELLIES MainDishes MEATS Mexican PASTA PIZZA PORK POULTRY SALADandDRESSING SALSA SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS Spices USEFULWEBSITES VEGETABLES WWThingstoKnow

Chicken Pot Pie




Source of Recipe


WW


Recipe Introduction


Servings | 8
Estimated POINTS® value per serving | 4



List of Ingredients




16 oz frozen mixed vegetables (I like corn, carrots and green bean blend)

5 oz Hormel Chunk Chicken

2 cans Campbell's (U.S.) 98% Fat-Free Cream Of Chicken Soup

1/2 cup fat-free skim milk

8 oz frozen green peas

4 oz canned mushrooms

10 oz medium lower -fat biscuit, prepared from refrigerated dough


Recipe



Preheat oven to 425. Grease 9" casserole dish with no cal spray.

In a large skillet combine vegetables, mushrooms, chicken and soup mix. Stir in soup - add just enough to make a creamy mixture - avoid it being too runny. (I used 1 1/2 diced grilled chicken breasts instead of canned chicken chunks).

Make sure to heat mixture so that veggies are defrosted yet crisp. Add into 9" casserole dish.

Arrange biscuits on top of mixture (I used Reduced Fat dinner rolls one time - I like better than biscuits).

Bake for 15-20 minutes until biscuits or dinner rolls are brown and mixture is bubbly.