[sandyc]

Even my kids like this one:

- dice chicken breasts (quite small - less than bite size)
- add mayo to moisten
- add dijon mustard to taste
- add cilantro to taste
- add slivered almonds
- salt & pepper to taste

Sorry I can't be more specific with the amounts. I originally bought this at Publix premixed and decided it would be cheaper and less calories to make my own so I've played with it until I like it. You can too. I eat it by itself but my kids put it on crackers.

Sandy

[sandyc]

Yes, it's cold. That tomato idea is a good one! I think that will be my lunch tomorrow!!

[kimberpc]

I'll have to try this one but without the mustard... lol Thanks so much for the recipe I think it sounds awesome with crackers!!

[susanpesek]

I used lowfat, layered canned biscuits. Each biscuit can flake apart to make 4 smaller biscuits for the crust..
Prep Time:15 min
Start to Finish:1 hr 5 min
makes:8 servings (about 1 cup each)

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

3

tablespoons all-purpose flour

1/2

teaspoon salt

1/4

teaspoon poultry seasoning

1/4

teaspoon pepper

1 1/4

cups fat-free (skim) milk

1/2

cup finely chopped onion

1

can (10 3/4 oz) condensed 98% fat-free cream of chicken soup

1/4

cup fat-free sour cream

4

boneless skinless chicken breasts (1 1/4 lb), cooked, cut into bite-size pieces (about 4 cups)

1

Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1.
Cook and drain vegetables as directed on bag.
2.
Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
3.
Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.
4.
Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.


Nutritional Information
1 Serving: Calories 300 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 65mg; Sodium 680mg; Total Carbohydrate 26g (Dietary Fiber 2g, Sugars 4g); Protein 25g % Daily Value*: Vitamin A 35%; Vitamin C 0%; Calcium 8%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: 2 MyPyramid Servings: 2 oz-equivalents Meat & Beans, 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

[susanpesek]

Instead of flour, I used boxed mashed potatoes for thickening~