Ingredients:
1 (10 3/4 ounce) cans reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped cooked chicken breasts
2 cups frozen peas and carrots, thawed
1/2 cup chopped onions
1/2 cup thinly sliced celery
1 (2 ounce) jars sliced pimiento, drained
1 1/2 cups low-fat baking mix ( such as reduced-fat Bisquick)
3/4 cup nonfat milk
1 large eggs
fat-free butter-flavored cooking spray ( such as I Can’t Believe It’s Not Butter)
1 tablespoon preshredded fresh parmesan cheese
Directions:
Preheat oven to 375.
Combine soup and next 3 ingredients in a saucepan; bring to a boil.
Reduce heat, and simmer, uncovered, 1 minute, stirring constantly until smooth.
Stir in chicken, peas, and carrots, and next 3 ingredients.
Bring to a boil; cover, reduce heat, and simmer 5 minutes.
Pour mixture into an 11×7″ baking dish.
Combine baking mix, 3/4 cup milk, and egg; stir until smooth.
Spread evenly over chicken mixture; coat with butter spray.
Sprinkle with cheese.
Bake, uncovered, at 375 degrees for 30-35 minutes or until golden.
Servings: 6
Time preparation: 13 min.
Time total: 58 min.