No-crust Curry Chicken Pot Pie--two meals in one
(From Betty Crocker's "New Choices for Two" cookbook, 1995):
2 cups cooked chicken breasts
2 cups frozen mixed vegetables
1/2 teaspoon curry powder
1 can low-sodium or low-fat cream of chicken soup
Biscuit topping:
2/3 cup biscuit and pancake baking mix
1/3 cup low-fat milk
Heat oven to 425 degrees F. Spray two 2-cup round casserole dishes with
nonstick cooking spray. Chop cooked chicken breasts. Mix chicken, vegetables,
curry powder and undiluted soup. Place half of the chicken mixture in each
casserole dish. Mix baking mix and milk; pour half over each chicken mixture.
Bake 20-25 minutes or until crust is golden brown.
Cal. 540, Fat 13 g, Chol. 75 mg, Fiber 9 g, Pro. 38 g.
Variations: Use 4-6 ounces of cooked beef or pork. Try mushroom or celery soup
instead.
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