chicken veggie bake
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My version of this delicious traditional dish is lower in fat yet high in nutrition.
yield
6 serving(s)
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For chicken veggie bake
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butter-flavored cooking spray
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1 tspbutter
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1 smonion, chopped
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2 cmushrooms, sliced
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1/4 tsppaprika
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1/4 tspdried thyme, crushed
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1/2 tsptable salt, or more to taste
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1/4 tspblack pepper
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2 cfrozen mixed vegetables
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1 ccanned chicken broth
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3 croasted chicken breast, chopped
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2 Tbspall-purpose flour
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1/2 cfat-free evaporated milk, divided
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4reduced-fat crescent roll dough, unrolled
How To Make chicken veggie bake
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1Preheat oven to 375ºF.
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2Coat a 10-inch round shallow baking dish with cooking spray.
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3Coat a large pot with cooking spray.
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4Add butter and melt over medium heat.
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5Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes.
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6Stir in paprika, thyme, salt and pepper.
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7Add vegetables, broth and chicken.
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8Cover and simmer 15 minutes.
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9In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture.
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10Cook over medium heat until thickened, stirring constantly, about 2 minutes.
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11Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
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12Spoon 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).
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13Bake until rolls are golden brown and filling is bubbly, about 15 minutes.
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14Cut into 6 pieces and serve.
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Categories & Tags for Chicken Veggie Bake:
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