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“I have long days at work, so I really appreciate quick recipes,” says Lisa Sjursen-Darling of Rochester, New York. “My husband Peter enjoys this casserole, and often makes it while I'm working.” More Quick Recipes »
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 3/4 cup chicken mixture with 1 roll equals 326 calories, 9 g fat (4 g saturated fat), 70 mg cholesterol, 511 mg sodium, 28 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 2 starch.
Originally published as Weeknight Chicken Potpie in Light & Tasty October/November 2007, p54
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Reviewed on Apr. 05, 2012 by daisey5
I used a rotisserie chicken. I also added a packet of flavor boost and used grands biscuits and triple cheddar cheese. It turned out great. I loved it.
Reviewed on Apr. 01, 2012 by jwinty
My husband was able to put this together, which speaks for the ease of prep. We increased the cheese to 8 oz and used crescent rounds on top instead of the dinner rolls.
Reviewed on Aug. 02, 2010 by kboo127
Yummy....I added onions and carrots. I made garlic dumplings with bisquick. Leftovers were quickly ate up the next day. I have VERY picky kids!
Reviewed on Oct. 10, 2008 by pewter
I think next time, I'll use canned biscuits instead. The rolls were hard as a rock. Maybe a few minutes less in the oven would have helped.
Reviewed on Oct. 04, 2008 by gratefulservant_AZ
1 small onion, chopped 1 teaspoon canola oil 1-1/2 cups fat-free milk, divided 1/2 cup reduced-sodium chicken broth 3/4 teaspoon rubbed sage 1/8 teaspoon pepper 1/4 cup all-purpose flour 4 cups cubed cooked chicken breast 3 cups frozen chopped broccoli, thawed and drained 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese 1 tube (11.3 ounces) refrigerated dinner rolls Directions: In a large nonstick saucepan, saute onion in oil until tender. Stir in 3/4 cup milk, broth, sage and pepper. In a small bowl, combine flour and remaining milk until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the chicken, broccoli and cheese; heat through. Transfer to a 2-qt. baking dish coated with cooking spray. Separate rolls; arrange over chicken mixture. Bake, uncovered, at 350° for 25-30 minutes or until filling is bubbly and rolls are golden brown. Yield: 8 servings.
In a large nonstick saucepan, saute onion in oil until tender. Stir in 3/4 cup milk, broth, sage and pepper. In a small bowl, combine flour and remaining milk until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the chicken, broccoli and cheese; heat through. Transfer to a 2-qt. baking dish coated with cooking spray. Separate rolls; arrange over chicken mixture. Bake, uncovered, at 350° for 25-30 minutes or until filling is bubbly and rolls are golden brown. Yield: 8 servings.
Reviewed on Oct. 04, 2008 by princesspepper
Reviewed on Oct. 04, 2008 by PhoebeV
This sounds delicious! But I think I will try using pie crusts and see how it turns out. I use the pie shells with Dinty Moore stew and make a beef stew pot pie which is also delicious.
Reviewed on Oct. 03, 2008 by walstrom
this sounds good and easy! my kind of recipe for after work. Has anyone tried it with a sheet of puff pastry instead of the dinner rolls? I think I would like that better.
Reviewed on Oct. 03, 2008 by streightiff
Reviewed on Oct. 03, 2008 by Norma Jeane
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