2 c bakery mix, low fat
1/4 c. egg product, fat free
1 1/2 c. milk, skim
2 cans cream of chicken soup, reduced fat, reduced sodium 10 3/4 oz. each
1 lb. cooked chicken
2 cans mixed vegetables, drained and rinsed, 14.5 oz each
1/4 t. celery seed
1/4 t. paprika
Preheat the oven to 400F. In a medium bowl, stir bakery mix, eggs and 1/2 c. milk to make biscuit topping. Set aside. In sauce pan on medium high heat, combine cream of chicken soup, 1 c. milk, chicken, mixed vegetables and seasonings. Stir until heated through. In a casserole dish, add chicken mixture. Spoon biscuit dough over chicken mixture. Bake uncovered for 25 minutes until topping is golden brown.
Makes 12 servings.
Nutrition Information: 230 calories; 7 g fat; 25 mg cholesterol; 550 mg sodium; 27 g carbohydrates; 3 g fiber; 13 g protein.