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Ingredientes
- 4 x Boneless skinless chicken breast halves
- 2 x Carrots, peeled
- 1 lrg Russet potatoes, peeled
- 10 ounce Frzn minced spinach, thawed and liquid removed
- 1/2 c. Minced onion
- 2 can Cream of mushroom soup, (10 3/4 ounce.)
- 1 c. Bisquick baking mix
- 1 c. Lowfat milk
- 2 x Large eggs, slightly beaten
- 1 c. Grated cheddar cheese
Direcciones
- 1. Quarter the potato lengthwise. Place chicken breasts, carrots, and potato quarters in large skillet with lid and poach in 1/2" water for 12 min. Let cold sufficient to handle. Throw away cooking liquid.
- 2. Trim chicken breasts. Cut chicken breasts, carrots, and potatoes into 1-inch cubes.
- 3. Preheat oven to 400 degrees and spray 9x13 casserole with non-stick spray.
- 3. In large bowl, mix cubed chicken, carrots, potatoes, liquid removed spinach, minced onion, and mushroom soup. Pour mix into prepared casserole and rinse out mixing bowl.
- 4. Combine Bisquick, lowfat milk, Large eggs, and cheese in mixing bowl. Stir just till mixed, and spread mix onto top of prepared casserole.
- 5. Bake 30 min at 400 degrees, till casserole is lightly browned. Cold for 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 8 servings | |
| Calories 303 | |
| Calories from Fat 126 | 42% |
| Total Fat 14.25g | 18% |
| Saturated Fat 5.81g | 23% |
| Trans Fat 0.01g | |
| Cholesterol 85mg | 28% |
| Sodium 862mg | 36% |
| Potassium 600mg | 17% |
| Total Carbs 27.91g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 6.06g | 4% |
| Protein 16.39g | 26% |
