Chicken Dumpling Pie

Name: Chicken Dumpling Pie
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

9 ingredients

4 steps

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

Directions

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.