Total Time
58mins
Prep 13 mins
Cook 45 mins

Ingredients Nutrition

  • 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 3 cups chopped cooked chicken breasts
  • 2 cups frozen peas and carrots, thawed
  • 12 cup chopped onion
  • 12 cup thinly sliced celery
  • 1 (2 ounce) jarsliced pimiento, drained
  • 1 12 cups low-fat baking mix (such as reduced-fat Bisquick)
  • 34 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.
Most Helpful

4 5

4 5

This dish was OK. The crust was a little too thick for my liking so next time I may cut down on the bisquick a little bit. I also used egg substitute to cut down on the fat even more.