Lowfat Chicken Vegetable Casserole
Ingredients
| 2 cups cooked chicken, diced | 10 oz. pkg. frozen mixed vegetables |
| 1 can cream of mushroom soup, reduced-fat | 1 can cream of chicken soup, reduced -fat |
| 4 oz. sour cream, fat-free | 1 cup skim evaporated milk |
| 1 cup grated cheese, fat-free | 1/2 tsp. garlic powder |
| salt & pepper to taste | 1 tbs. fat-free margarine, melted |
| 1 can low-fat biscuits | fat-free cooking spray |
Preparation
Preheat oven to 425°. Cook chicken & dice enough for 2 cups. Place in a saucepan & mixed vegetables, soups, sour cream, milk, cheese, garlic powder, & salt & pepper to taste. Heat until hot. Spray a baking dish with cooking spray. Pour mixture into prepared dish. Place biscuits on top of casserole & dot with melted margarine. Bake 20-25 minutes or until biscuits are browned.