This self-contained supper solution tastes as good as the original, but with a lot less fat. We used skim milk, 98% fat-free cream of chicken soup, and fat-free sour cream to keep the creamy texture while cutting 76% of the total fat from the original recipe.
1/2 cup butter >
no butter
condensed cream of chicken soup >
condensed 98% fat-free cream of chicken soup
1 cup sour cream >
1/4 cup fat-free sour cream
2 frozen deep dish pie crusts >
1 refrigerated pie crust
added 1 1/4 cups fat-free (skim) milk
Nutritional Highlights
630 (before)
300 (after)
43 g (before)
10 g (after)
20 g (before)
4 g (after)
3 g (before)
0 g (after)
15 min |
1 hr 5 min |
8 servings (about 1 cup each) |
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 1/4 cups fat-free (skim) milk
1/2 cup finely chopped onion
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/4 cup fat-free sour cream
4 boneless skinless chicken breasts (1 1/4 lb), cooked, cut into bite-size pieces (about 4 cups)
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1
Cook and drain vegetables as directed on bag.
|
2
Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
|
3
Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.
|
4
Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.
|
Nutritional Information
1 serving (1 cup):
Calories 300 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 65mg; Sodium 680mg; Total Carbohydrate 26g (Dietary Fiber 2g, Sugars 4g); Protein 25g
% Daily Value
Vitamin A 35%; Vitamin C 0%; Calcium 8%; Iron 8%
Exchanges
1 1/2 Starch, 3 Lean Meat, 0 Fat
Carbohydrate Choices
2
