Posts: 5,269
6/1/08 3:57 P

Chicken Skillet Pie

3/4 cup sliced celery
1/4 cup chopped onion
1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup
1/4 cup fat free milk
1 (8 oz) can sliced carrots, rinsed and drained
1 1/2 cups (8 oz) diced cooked chicken breast
3/4 cup Bisquick Reduced Fat Baking Mix
1/4 cup water
1 tsp. dried parsley flakes

In a large skillet sprayed with butter flavored cooking spray, saute celery and onion for 10 min. Stir in chicken soup and milk. Add carrots and chicken. Mix well to combine. Lower heat and simmer for 5 min. stirring occasionally. In a medium bowl, combine baking mix, water and parsley flakes. spread mixture evenly over chicken mixture. cover and continue cooking for 5 min. or until biscuit crust is firm. Divide into 4 servings.

HINT: If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

Each serving equals:
HE: 2 protein, 1 bread, 1 vegetable, 1 slider, 5 optional calories

245 calories, 5g fat, 22g protein, 28g carbo, 751mg sodium, 72mg calcium 2 g fiber

Diabetic: 2 meat, 1 1/2 starch, 1 vegetable

current weight: -19.0  under

20 10 0 -10

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