CHICKEN POT PIE

April 21, 2010

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Casseroles

4 large Chicken Breasts, no skin, no bone, R-T-C — Boiled, pulled apart
1 can Cream of Chicken soup
1 can Cream of Celery soup
1 1/2 cups chicken broth
Topping:
1 1/2 cups bisquick® baking mix
1 1/2 cups milk

Place chicken in 9 x 13 dish. Mix soup and broth and pour over chicken.

May place in refrigerator or freezer until ready to bake.

When ready to bake: Mix topping and pour over all ingredients.

Bake 350 degrees for 1 hour.

Description:
“Casserole”


Per Serving (excluding unknown items): 290 Calories; 9g Fat (30.0% calories from fat); 31g Protein; 19g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 732mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.

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