Well here is an old standard, reinvented with frozen vegetables that are crispier then the canned “Veg-All”
INGREDIENTS:
2 Boneless Skinless chicken breasts
1/3 cup each frozen Carrots, Corn, String Beans and Peas
2 ea 10.75 oz can condense cream of chicken soup (Healthy Request 50% less Sodium)
1/3 cup milk
Black pepper to taste
Dash of thyme
2/3 cup Original Bisquick mix
PREPARATION:
Measure out the vegetables and let though. Wash the chicken, put it in a pot and simmer for about ½ hour ‘till done. Remove, let cool somewhat and cut into bite size chunks.
Per heat your oven to 400 F.
Mix vegetables, chicken and soup in un-greased glass pie plate, 10 inch.
Mix the Bisquick and milk with fork until blended. Then pour over chicken mixture and spread evenly.
BAKING:
While baking, it will boil over, so put the plate on a cookie sheet or such.
Bake 35-40 minutes or until golden brown.
4 servings
Adaptation of a recipe By George Ross
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