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Ingredientes
- 2 c. Bisquick baking mix
- 1/2 c. cool water
- 1 c. cut up cooked chicken
- 1 can (4 ounce.) mushroom stems and pcs, liquid removed
- 1 jar (2 ounce.) diced pimiento, liquid removed
- 1/3 c. thinly sliced green onions
- 1 c. shredded Cheddar cheese (4 ounce.)
- 1 c. lowfat sour cream
- 1/3 c. mayonnaise or possibly salad dressing
- 3 Large eggs
- 1 teaspoon garlic salt
- 1/8 teaspoon pepper
Direcciones
- Heat oven to 425 degrees. Grease rectangular baking dish, 13x9x2 inch.
- Mix baking mix and water till soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured covered board. Knead 5 times. Roll dough into rectangle, 14x10 inch. Place dough in dish so wedges are 1/2 inch up sides.
- Mix remaining ingredients; pour proportionately over dough. Bake till edges are golden brown, about 25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 10 servings | |
| Calories 328 | |
| Calories from Fat 212 | 65% |
| Total Fat 23.88g | 30% |
| Saturated Fat 9.12g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 551mg | 23% |
| Potassium 156mg | 4% |
| Total Carbs 16.84g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.0g | 3% |
| Protein 11.44g | 18% |
