Makes 6 servings.
Ingredients
2¼ cups canned low-sodium chicken broth
¼ cup water
1 medium onion, peeled and chopped
4½ cups frozen mixed vegetables (corn, peas, carrots, and green beans)
2 cups cooked and chopped chicken
1 teaspoon dried thyme
1¼ cups reduced fat prepared baking mix
1⁄3 cup lowfat milk
1 egg
Preparation
1. In a large pot, combine chicken broth, water, onion, vegetables, chicken, and thyme.
2. Cover and bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes.
3. Place baking mix in a small bowl. Remove 2 tablespoons and stir into pot to thicken stew.
4. Add milk and egg to remaining baking mix and stir with a fork to blend. Drop rounded
tablespoons onto hot chicken mixture. Cook over low heat, uncovered, for 5 minutes.
5. Cover and cook for 5 minutes more. Serve while hot.
Ingredients
2¼ cups canned low-sodium chicken broth
¼ cup water
1 medium onion, peeled and chopped
4½ cups frozen mixed vegetables (corn, peas, carrots, and green beans)
2 cups cooked and chopped chicken
1 teaspoon dried thyme
1¼ cups reduced fat prepared baking mix
1⁄3 cup lowfat milk
1 egg
Preparation
1. In a large pot, combine chicken broth, water, onion, vegetables, chicken, and thyme.
2. Cover and bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes.
3. Place baking mix in a small bowl. Remove 2 tablespoons and stir into pot to thicken stew.
4. Add milk and egg to remaining baking mix and stir with a fork to blend. Drop rounded
tablespoons onto hot chicken mixture. Cook over low heat, uncovered, for 5 minutes.
5. Cover and cook for 5 minutes more. Serve while hot.
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