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Ingredientes
- 1 can cream of chicken soup
- 1/2 c. lowfat milk
- 1/2 c. minced onion
- 1 sm. cream cheese, softened and cut up
- 1/4 c. minced celery
- 1/4 c. shredded carrot
- 1/4 c. Parmesan cheese (omit if you like)
- 3 c. cubed cooked chicken
- 10 ounce. pkg. frzn broccoli cuts, cooked and liquid removed
- 1 c. frzn whole kernel corn, (from poly bag)
Direcciones
- In large saucepan, add in soup, 1/2 c. lowfat milk, onion, cheese, celery, and carrots. Cook and stir till mix is warm and cheese is melted. Stir in chicken, liquid removed broccoli and frzn corn. Heat through. Pour into ungreased 2 qt baking dish.
- TOPPING: Heat oven to 375 degrees. Mix pancake mix and cheese together. In small bowl mix egg, 1/2 c. lowfat milk, and oil. Add in to pancake mix and stir well. Spoon topping over chicken mix. Sprinkle with almonds. Bake for 25-30 min at 375 degrees till topping is golden and chicken mix is bubbly around the edges. Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 6 servings | |
| Calories 326 | |
| Calories from Fat 193 | 59% |
| Total Fat 21.54g | 27% |
| Saturated Fat 7.9g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 524mg | 22% |
| Potassium 410mg | 12% |
| Total Carbs 12.53g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.68g | 2% |
| Protein 20.81g | 33% |
