This chicken casserole layers a creamy vegetable-and-chicken filling beneath a simple golden baking-mix topping. It serves four to six.
Ingredients
- 1 cup reduced-fat Bisquick baking mix
- ½ cup skim milk
- ¼ cup egg substitute
- 2 cups frozen mixed vegetables
- 2 cups chopped cooked chicken breast
- 2 cans (10¾ ounces each) reduced-fat, reduced-sodium condensed cream of mushroom soup
- Cooking spray
Instructions
- Preheat the oven to 400°F. Coat an 8×8-inch casserole dish with cooking spray.
- Mix the frozen vegetables, cooked chicken, and condensed soup. Spread the filling in the prepared dish.
- In another bowl, mix the baking mix, milk, and egg substitute.
- Pour the batter evenly over the filling.
- Bake for 30 minutes, until the crust is golden and the center reaches 165°F (74°C).
Yield
Makes 4–6 servings.
Storage
Refrigerate cooled leftovers in a covered container and use within 4 days.
