Servings: 10
Ingredients
- 3/4 c. Onions, minced
- 1/2 c. Celery, minced
- 1 Tbsp. Green onion tops, minced
- 1/2 c. Chicken broth
- 1 can Cream of chicken soup
- 1 ct Lowfat sour cream
- 3 c. Cooked chicken, cubed
- 1 can (4-ounce) sliced mushrooms, liquid removed
- 3 slc Crisp bacon, crumbled
- 1 tsp Salt
- 1 tsp Worcestershire sauce
- 1/8 tsp Pepper
- 1/4 c. Cheddar cheese, shredded
- 1 c. Flour
- 2 tsp Baking pwdr
- 1/2 tsp Salt
- 2 x Large eggs, slightly beaten
- 1/2 c. Lowfat milk
- 1 Tbsp. Green pepper, minced
- 1 Tbsp. Red pepper or possibly pimento, minced
- 1 c. Cheddar cheese, shredded
Directions
- Combine onions, celery and chicken broth in saucepan; simmer 20 min.
- In a 2 qt casserole combine the soup, lowfat sour cream, chicken, mushrooms, bacon, salt, Worcestershire sauce, pepper and cooked vegetables. Mix well.
- Drop biscuits by Tbsp. onto casserole. Bake at 350 degrees for 40 to 45 min till golden. Sprinkle with cheese and retum to oven to heat cheese.
- Serves 10.
- To make biscuits; Combine in mixing bowl flour, baking pwdr and salt.
- Add in Large eggs, lowfat milk, peppers and cheese. Mix till well blended. Drop onto top of casserole.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 170g | |
Recipe makes 10 servings | |
Calories 310 | |
Calories from Fat 170 | 55% |
Total Fat 18.97g | 24% |
Saturated Fat 7.28g | 29% |
Trans Fat 0.0g | |
Cholesterol 102mg | 34% |
Sodium 1059mg | 44% |
Potassium 234mg | 7% |
Total Carbs 16.46g | 4% |
Dietary Fiber 0.8g | 3% |
Sugars 2.81g | 2% |
Protein 17.56g | 28% |
Advertisement
Advertisement