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Ingredients
- 1 (10 3/4oz) can low sodium cream of chicken soup, undiluted
- 1 cup water
- 3/4 tsp poultry seasoning
- 2 cups diced cooked chicken breast
- 1 (10oz) pkg frozen mixed vegetables, thawed
- 3/4 cup sliced fresh mushrooms
- vegetable cooking spray
- 3/4 cup self rising flour
- 1 Tbsp margarine
- 1/4 cup plus 2 Tbsp skim milk
Details
Cooking time 60mins
Preparation
Step 1
Spoon chicken mixture evenly into 4 individual baking dishes coated with cooking spray. Place flour in a bowl; cut in margarine with pastry blender until mixture resembles coarse meal. Stir in skim milk. Divide dough into 4 equal portions; drop 1 portion over each serving. Bake at 450 for 12 minutes or until golden.
Calories: 317
Fat: 7.3g
Carbs: 27.0g
Cholesterol: 75mg
Sodium: 701mg
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