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*Click here to check out the gluten/milk-free version of this recipe!

Ingredients:

1 2/3 cups mixed vegetables 
1 cup Bisquick Heart smart mix
1/2 cup skim milk
1/4 cup Egg Beaters (or 1 egg)
10 3/4 oz Campbell’s 98% fat-free cream of chicken soup
1 cup (about 6 oz.), chopped, cooked skinless, boneless chicken breast

Directions:

1. Cook chicken as desired  (I usually season mine with salt, pepper, and Italian seasoning then bake at 350 for 35 minutes). Cube cooked chicken once cooled.
photo 1 (20)2. In a medium size bowl, mix together chicken pieces, vegetables (ok if still frozen, no need to thaw), and cream of chicken soup until well combined.
3. Spoon into an ungreased 9-in pie plate. 
4. In a small bowl, whisk together Bisquick, milk, and egg until smooth and all lumps are gone. Spread Bisquick mixture on top of chicken mixture.  
Bake at 400° for 25-30 minutes or until golden brown.  Cut into six equal pieces.  
 
Yields 6 servings, serving size 1 piece 
4 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.
 
Recipe modified from bettycrocker.com
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