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Ingredientes
- 1 tbsp. plus 1 teaspoon butter
- 2 tbsp. plus 2 teaspoon all-purpose flour
- 1/2 teaspoon powdered mustard
- 1/4 teaspoon rubbed sage
- 1 1/2 c. skim lowfat milk
- 1 packet instant chicken broth & seasoning mix
- Dash white pepper, or possibly to taste
- 4 ounce. Cheddar cheese, shredded
- 8 ounce. skinned & boned cooked chicken, diced
- 1 c. each sliced carrots, stemmed sliced mushrooms & sliced green beans (tender crisp)
- 4 ready to bake refrigerated buttermilk flaky biscuits (1 ounce. each)
Direcciones
- In 3 qt saucepan heat butter over medium heat till bubbly and warm; add in flour, mustard and sage and stir quickly to combine thoroughly. Stirring constantly, gradually add in lowfat milk; continue to stir and cook till smooth. Add in broth mix and pepper; mix well. Reduce heat to low and cook, stirring occasionally, till mix is thick, 5-10 min; add in cheese and cook, stirring, till melted. Add in chicken and vegetables and continue cooking till chicken and vegetables are heated through, 3-5 min longer.
- Preheat oven to 400 degrees. Spray 1 1/2 qt casserole with nonstick cooking spray and pour chicken mix into casserole. Carefully separate each biscuit into 2 layers of dough, making 8 circles; arrange biscuits over chicken mix in an even layer, overlapping circles slightly and bake till biscuits are golden brown, 7-10 min. Makes 4 servings.
- Keep biscuits refrigerated till ready to use. Separate dough into layers as soon as biscuits are removed from refrigerator; they will be difficult to work with if allowed to come to room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 4 servings | |
| Calories 354 | |
| Calories from Fat 174 | 49% |
| Total Fat 19.71g | 25% |
| Saturated Fat 10.2g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 587mg | 24% |
| Potassium 565mg | 16% |
| Total Carbs 22.67g | 6% |
| Dietary Fiber 5.3g | 18% |
| Sugars 6.48g | 4% |
| Protein 21.96g | 35% |
