The original recipe was Impossibly Easy Chicken and Broccoli Pie. I used mixed vegetables, carrots, peas, green beans; because broccoli has too much potassium for Bob to handle. I think this would be great with Swiss cheese, too.
Impossibly Easy Chicken 'n Veggie Pie
1 ½ cups frozen broccoli florets, thawed, drained (from 12-oz bag) Or use the same amount of mixed veggies
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1 cup cut-up cooked chicken breast
1 medium onion, chopped (1/2 cup)
½ cup Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
¼ teaspoon salt
¼ teaspoon pepper
2 eggs or 1/3 cup fat-free egg product
2-4 dashes of Tabasco sauce
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer the veggies, 1/2 cup of the cheese, the chicken and onion in pie plate.
In medium bowl, stir Bisquick mix, milk, salt, pepper, eggs and Tabasco with wire whisk or fork until blended. Pour into pie plate.
Bake 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 3 to 4 minutes longer or just until cheese is melted. Cool 5 minutes to let it “set”.
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