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Ingredientes
- 1 can Condensed cream of chicken soup, undiluted
- 1 c. Lowfat milk, divided
- 1/2 c. Minced onion
- 1 pkt (3 ounce) cream cheese, softened
- 1/4 c. Shredded carrots
- 1/4 c. Grated parmesan cheese
- 1/2 tsp Salt
- 3 c. Cubed cooked chicken
- 1 pkt (10 ounce) frzn vegetables (any type), cooked,liquid removed
- 1 x Egg
- 1 Tbsp. Vegetable oil
- 1 c. Buttermilk complete pancake mix
- 1 c. (4 ounce) shredded sharp cheddar cheese
- 1/4 c. Sliced almonds
Direcciones
- In a large saucepan, combine soup, 1/2 c. of lowfat milk, onion, cream cheese, carrots, Parmesan cheese and salt. Cook and stir till the mix is warm and cream cheese is melted. Stir in the chicken and vegetables; heat through. Pour into an ungreased 2-quart. baking dish. In a medium bowl, combine the egg, oil and remaining lowfat milk. Add in the pancake mix and cheddar cheese; blend well. Spoon over warm chicken mix. Sprinkle with almonds.
- Bake, uncovered, at 375F for 20-25 min or possibly till golden.
- YIELD: 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 6 servings | |
| Calories 424 | |
| Calories from Fat 280 | 66% |
| Total Fat 31.53g | 39% |
| Saturated Fat 12.44g | 50% |
| Trans Fat 0.06g | |
| Cholesterol 137mg | 46% |
| Sodium 842mg | 35% |
| Potassium 335mg | 10% |
| Total Carbs 8.62g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.83g | 3% |
| Protein 26.12g | 42% |
