Post by heather on Jan 17, 2008 11:38:18 GMT -4
2 serving butter-flavor cooking spray
1 tsp butter
1 small onion(s), chopped
2 cup mushroom(s), sliced
1/4 tsp paprika
1/4 tsp dried thyme, crushed
1/2 tsp table salt, or more to taste
1/4 tsp black pepper
2 cup frozen mixed vegetables
1 cup canned chicken broth
3 cup cooked chicken breast, chopped
2 Tbsp all-purpose flour
1/2 cup fat-free evaporated milk, divided
4 roll reduced-fat crescent roll dough, unrolled
* Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
* Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
* In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
* Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.
This is actually a Weight Watchers recipe, it's very good and low-fat. The other day I substituted ground beef for chicken, beef broth for chicken broth, and a pre-made pie crust for the crescent rolls. I added more salt, pepper, and thyme than the recipe calls for...delish!!
1 tsp butter
1 small onion(s), chopped
2 cup mushroom(s), sliced
1/4 tsp paprika
1/4 tsp dried thyme, crushed
1/2 tsp table salt, or more to taste
1/4 tsp black pepper
2 cup frozen mixed vegetables
1 cup canned chicken broth
3 cup cooked chicken breast, chopped
2 Tbsp all-purpose flour
1/2 cup fat-free evaporated milk, divided
4 roll reduced-fat crescent roll dough, unrolled
* Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
* Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
* In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
* Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.
This is actually a Weight Watchers recipe, it's very good and low-fat. The other day I substituted ground beef for chicken, beef broth for chicken broth, and a pre-made pie crust for the crescent rolls. I added more salt, pepper, and thyme than the recipe calls for...delish!!