Monday, June 7, 2010
1/4 tsp. dried thyme
1/8 tsp. ground black pepper
Tony Chachere's to taste
1 1/3 cups Heart Healthy Bisquick
1/2 cup low fat milk
a pinch of salt
1 egg white
1- Preheat oven to 400
2- Heat a skillet over medium heat, with a little olive oil in the bottom (about 1/2 tbsp). Add the chicken and cook until it is just pink. Remove the chicken from the pan and add another 1/2 tbsp of olive oil.
2- Add onions to the skillet and sweat them down (do not caramelize= no browning) until they are translucent. Add the garlic, then crank up the heat to medium-high and add the carrots, broccoli, and water . Cover and cook up to 5 minutes, until the water disappears. This should cook the carrots and broccoli until they are just tender-crisp.
3- In a bowl, whisk together the soup, broth, milk, thyme and black pepper. Stir in chicken and vegetables and pour into a casserole pan of some sort. I have found that they type doesn't really matter, as long as the entire mixture and topping fit in it.
4- Make the biscuit topping by combining the Bisquick, milk, and egg white until just moistened. Either roll out on a floured surface or use a spoon to scoop out the dough. Lay the rolled dough on top of the wet stuff in the casserole pan and cut a few slits to let the steam escape, or plop the scoops of dough out onto the top of the casserole, like a drop biscuit.
5- Bake 30-35 minutes until the topping is brown and the filling is bubbling. to protect your oven from bubbling filling, put the casserole pan on a cookie sheet lined with foil (easy clean up).