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Chicken Dumpling Pie

Yield 8 servings (serving size: about 1 1/2 cups)

Ingredients

  • 3 cups chopped cooked chicken breast
  • 2 cups frozen mixed vegetables, thawed and drained
  • 2 (10 3/4-ounce) cans condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
  • 1 (10 1/2-ounce) can low-sodium chicken broth
  • 1/2 teaspoon poultry seasoning
  • Cooking spray
  • 2 cups low-fat baking mix (such as reduced-fat Bisquick)
  • 1 cup fat-free milk
  • 1 (8-ounce) carton low-fat sour cream

Nutrition Information

  • calories 328
  • caloriesfromfat 0.0 %
  • fat 9.2 g
  • satfat 3.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 22.8 g
  • carbohydrate 36 g
  • fiber 2.2 g
  • cholesterol 61 mg
  • iron 0.0 mg
  • sodium 740 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 5 ingredients in a large bowl, stirring well. Pour chicken mixture into a 13- x 9-inch baking dish coated with cooking spray.

  3. Combine baking mix, milk, and sour cream in a medium bowl; spoon over chicken mixture.

  4. Bake, uncovered, at 350° for 50 to 60 minutes or until topping is golden. Serve immediately.

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