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Name: Roobys Spinach Chicken Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 lg Russet potatoes; peeled; 2 cn Cream of mushroom soup; (10; 10 oz Frozen chopped spinach;; 2 Carrots; peeled; 4 Boneless skinless chicken; 1 c Bisquick? baking mix; 1/2 c Onions chopped; 2 Eggs; slightly beaten; 1 c milk; 1 c Cheddar Cheese grated

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INGREDIENTS

1 lg Russet potatoes; peeled
2 cn Cream of mushroom soup; (10
10 oz Frozen chopped spinach;
2 Carrots; peeled
4 Boneless skinless chicken
1 c Bisquick? baking mix
1/2 c Onions ; chopped
2 Eggs; slightly beaten
1 c milk
1 c Cheddar Cheese ; grated

Servings

INSTRUCTIONS

1. Quarter the potato lengthwise. Place chicken breasts, carrots, and potato quarters in large skillet with lid and poach in 1/2" water for 12 minutes. Let cool enough to handle. Discard cooking liquid. 2. Trim chicken breasts. Cut chicken breasts, carrots, and potatoes into 1-inch cubes. 3. Preheat oven to 400 degrees and spray 9x13 casserole with non-stick spray. 3. In large bowl, mix cubed chicken, carrots, potatoes, drained spinach, chopped onion, and mushroom soup. Pour mixture into prepared casserole and rinse out mixing bowl. 4. Combine Bisquick, milk, eggs, and cheese in mixing bowl. Stir just until mixed, and spread mixture onto top of prepared casserole. 5. Bake 30 minutes at 400 degrees, until casserole is lightly browned. Cool for 10 minutes before serving. Recipe by: Rooby Posted to MC-Recipe Digest V1 #988 by MsRooby on Jan 07, 1998

NOTES

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Roobys Spinach Chicken Pie

1 lg Russet potatoes; peeled
2 cn Cream of mushroom soup; (10
10 oz Frozen chopped spinach;
2 Carrots; peeled
4 Boneless skinless chicken
1 c Bisquick? baking mix
1/2 c Onions chopped
2 Eggs; slightly beaten
1 c milk
1 c Cheddar Cheese grated

1. Quarter the potato lengthwise. Place chicken breasts, carrots, and  potato quarters in large skillet with lid and poach in 1/2" water for 12  minutes. Let cool enough to handle. Discard cooking liquid.    2. Trim chicken breasts. Cut chicken breasts, carrots, and potatoes into  1-inch cubes.    3. Preheat oven to 400 degrees and spray 9x13 casserole with non-stick  spray.    3. In large bowl, mix cubed chicken, carrots, potatoes, drained spinach,  chopped onion, and mushroom soup. Pour mixture into prepared casserole and  rinse out mixing bowl.    4. Combine Bisquick, milk, eggs, and cheese in mixing bowl. Stir just until  mixed, and spread mixture onto top of prepared casserole.    5. Bake 30 minutes at 400 degrees, until casserole is lightly browned. Cool  for 10 minutes before serving.    Recipe by: Rooby    Posted to MC-Recipe Digest V1 #988 by MsRooby <msrooby@blarg.net> on Jan  07, 1998

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Nutrition

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Serving Size: 1 Serving (407g)
Recipe Makes: 8 Servings

Calories: 482
Calories from Fat: 146 (30%)

Amt Per Serving		% DV

	Total Fat 16.3g	22 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 2.8g
Cholesterol 292.3mg		90 %
Sodium 386.2mg		13 %
Potassium 930.9mg		24 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 1.9g
Protein 76.9g		110 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 482

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