1 cup Reduced Fat Bisquick Mix
1/2 cup skim milk
1/4 cup egg substitute
2 1/2 cups frozen mixed veggies, thawed
1 1/2 cups grilled skinless chicken breast (I used leftover roasted chicken)
1 can fat free cream of mushroom soup
1 can fat free cream of celery soup
salt and pepper to taste
Preheat oven to 375. Spray an 8×8 dish with spray. In a separate bowl, combine chicken, veggies and soups. Pour into casserole dish. In another bowl, combine Bisquick, milk, and egg. Pour over the top of chicken mixture in the dish. Bake for about 30 min, or until crust is golden.
Makes 6 servings. 4 pts per serving
I made this for my daughters and their friends (all of whom are picky eaters). They all loved it!
Tagged: chicken pot pie