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Ingredientes
- 3/4 c. Onions, minced
- 1/2 c. Celery, minced
- 1 Tbsp. Green onion tops, minced
- 1/2 c. Chicken broth
- 1 can Cream of chicken soup
- 1 ct Lowfat sour cream
- 3 c. Cooked chicken, cubed
- 1 can (4-ounce) sliced mushrooms, liquid removed
- 3 slc Crisp bacon, crumbled
- 1 tsp Salt
- 1 tsp Worcestershire sauce
- 1/8 tsp Pepper
- 1/4 c. Cheddar cheese, shredded
- 1 c. Flour
- 2 tsp Baking pwdr
- 1/2 tsp Salt
- 2 x Large eggs, slightly beaten
- 1/2 c. Lowfat milk
- 1 Tbsp. Green pepper, minced
- 1 Tbsp. Red pepper or possibly pimento, minced
- 1 c. Cheddar cheese, shredded
Direcciones
- Combine onions, celery and chicken broth in saucepan; simmer 20 min.
- In a 2 qt casserole combine the soup, lowfat sour cream, chicken, mushrooms, bacon, salt, Worcestershire sauce, pepper and cooked vegetables. Mix well.
- Drop biscuits by Tbsp. onto casserole. Bake at 350 degrees for 40 to 45 min till golden. Sprinkle with cheese and retum to oven to heat cheese.
- Serves 10.
- To make biscuits; Combine in mixing bowl flour, baking pwdr and salt.
- Add in Large eggs, lowfat milk, peppers and cheese. Mix till well blended. Drop onto top of casserole.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 10 servings | |
| Calories 310 | |
| Calories from Fat 170 | 55% |
| Total Fat 18.97g | 24% |
| Saturated Fat 7.28g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 1059mg | 44% |
| Potassium 234mg | 7% |
| Total Carbs 16.46g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.81g | 2% |
| Protein 17.56g | 28% |
