So I've been slacking on the blog the past couple of weeks so I owe you a couple of posts over the next few days. Since my last post we have visited chicago, been on a couple of hiking trips, cooked lots of yummy recipes and... Jason has run a marathon! Woohoo!
Here's a sneak peak of our latest life adventures... stay tuned!
Done! Congrats J!
Celebrating in Chicago
Hike in Golden, CO
I'll leave you with my latest recipe. I added a few adjustments to the version I made the other day, so I'm anxious to re-try it in a couple of weeks (I just needed to cook the veggies a little longer, and you might want to add some salt and pepper). If you get a chance to try it- let me know whatcha think.
Welcome fall comfort food!
Super Easy Chicken Pot Pie
2 cans condensed reduced-fat reduced-sodium cream of chicken soup
1/2 cup fat-free (skim) milk
1 bag Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
2 cut-up cooked chicken breast
1 cup Bisquick Heart Smart® mix
1/2 cup fat-free (skim) milk
1 egg
On the morning of, cook chicken breasts in slow cooker with italian dressing and water (enough to cover chicken) on low for 7-8 hours.
When you get home, drain the chicken - it will be cooked through and should just fall apart into pieces for your pot pie mixture.
Heat oven to 400°F. In ungreased casserole, stir together soup and 1/2 cup milk; stir in steamed vegetables and then chicken. Microwave uncovered on High 3 minutes; stir.
In a separate small bowl, stir remaining ingredients (1 cup Bisquick, 1/2 cup skim milk, 1 egg) until blended. Pour over chicken mixture.
Bake uncovered about 20 minutes or until crust is golden brown.
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