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cream of chicken soup cream of mushroom soup nonfat sour cream mixed vegetables chicken salt pepper crescent rolls
Viewed: 60 - Published at: 8 years agoIngredients
- 1 (8 ounce) can 98% fat-free cream of chicken soup
- 1 (8 ounce) can 98% fat-free cream of mushroom soup
- 2 tablespoons nonfat sour cream
- 1 (8 ounce) bag frozen mixed vegetables
- 3 -4 frozen chicken strips or 2 chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 (8 ounce) can refrigerated reduced-fat crescent rolls or 1 cup Bisquick
Method
- Boil Chicken until done and shred with fork.
- Mix Soup, sour cream, veggies, chicken & Slat /Pepper together.
- If your veggies are frozen cook them first.
- If they are out of the can just mix together.
- Put in a 16x9 baking dish.
- Prepare your Bisquick as the box calls for making biscuits or take 1 can of Reduced Fat Croissant Rolls and spread/roll on top of soup mixture.
- Cook as directions call for biscuits, usually 15-20 mins or until biscuits are nice and brown.
- I usually cook a little slower so the pot pie has time to warm in middle and biscuits don't burn on top.
