EASY MAINDISH. Use leftovers. You can substitute leftover turkey for the chicken and the same amount of cooked vegetables for the thawed frozen vegetables if you like. PREP: 15 min; BAKE: 30 min Makes 6 servings. PER SERVING: 1 Serving: 215 calories (80 calories from fat); 9 g fat (3 g saturated); 60 mg cholesterol; 710 mg sodium; 24 g carbohydrate (3 g dietary fiber); 12 g protein. 1. Heat oven to 400F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1+1/4 inches. 2. Stir together remaining ingredients with fork until blended. Pour into pie plate. 3. Bake 30 minutes or until golden brown. HIGH ALTITUDE: (3500-6500 ft): Heat oven to 425F. REDUCED-FAT CHICKEN POT PIE : PER SERVING: 200 calories; 28% or 55 calories from fat; 6 g fat (2 g saturated); 60 mg cholesterol; 680 mg sodium; 27 g carbohydrate (3 g dietary fiber); 13 g protein. SUBSTITUTIONS: 98% fat-free cream of chicken soup; Bisquick? Reduced Fat baking mix; skim milk; 2-quart casserole. >from Kitpath@earthlink.net Recipe by: Bisquick, Betty Crocker 1997 (General Mills) Posted to EAT-LF Digest by firstname.lastname@example.org on Dec 01, 1998, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 6|
|Calories from Fat: 66 (32%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 64mg||20 %|
|Sodium 100.1mg||3 %|
|Potassium 243.5mg||6 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 20.3g|
|Protein 12.3g||18 %|
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Calories per serving: 207
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