Cooking spray
\n1 C. carrots, diced
\n1 C. mushrooms, sliced
\n1\/2 C. celery, chopped
\n1\/2 C. frozen peas, (green), thawed
\n1\/4 C. onion, minced
\n1 1\/2 C. water
\n1 1\/2 cans cream of chicken soup, undiluted
\n1\/2 tsp. pepper
\n1\/4 tsp. dried thyme
\n3 C. cooked chicken breast, diced
\n1 C. self-rising flour
\n1 1\/2 T. margarine stick, chilled & cut,into small pieces
\n1\/4 C. skim milk<\/p>\n
Preheat oven to 425\u00b0. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add carrot, mushrooms, celery, green peas, and onion; saut\u00e9 5 minutes or until vegetables are tender. Combine water, soup, pepper, and thyme in a medium bowl; stir well. Stir in vegetables and chicken. Spoon chicken mixture evenly into 6 (8 oz.) individual round baking dishes coated with cooking spray. Place flour in a small bowl; cut in margarine with a pastry blender or 2 knives until mixture is crumbly. Sprinkle milk, 1 T. at a time, over surface; toss with a fork until moist. Drop dough by level T. onto chicken mixture. Bake at 425\u00b0 for 15 minutes or until biscuit topping is golden.<\/p>\n
Yield: 6 servings
\nCalories: 281
\nFat 6.8g
\nFiber 1.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
Cooking spray 1 C. carrots, diced 1 C. mushrooms, sliced 1\/2 C. celery, chopped 1\/2 C. frozen peas, (green), thawed 1\/4 C. onion, minced 1 1\/2 C. water 1 1\/2 cans cream of chicken soup, undiluted 1\/2 tsp. pepper 1\/4 tsp. dried thyme 3 C. cooked chicken breast, diced 1 C. self-rising flour 1 1\/2 T. margarine stick, chilled & cut,into small pieces 1\/4 C. skim milk Preheat oven to 425\u00b0. Coat a large nonstick skillet with cooking spray, and…<\/p>\n