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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 of 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 and 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 to 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 to 10 min. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 273 | |
| Calories from Fat 166 | 61% |
| Total Fat 18.59g | 23% |
| Saturated Fat 7.34g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 345mg | 14% |
| Potassium 164mg | 5% |
| Total Carbs 15.63g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.92g | 2% |
| Protein 10.8g | 17% |
