But, some people may like it. This recipe came from my It's Good For You cook book. It's low in fat, calories, cholesterol, and apparently taste.
Chicken Vegetable Cobbler
Chicken & Vegetable Filling
2 cups diced cooked chicken (or turkey)
1 cup sliced carrots
1/2 cup chopped onion
2 cups broccoli florets
1 can corn
1 can 98% fat-free reduced-sodium condensed cream of chicken soup
1/2 cup 100% fat-free broth
1/2 cup skim milk
1 garlic clove, pressed
1/4 tsp dried thyme leaves
1/8 tsp ground black pepper
1.25 cups reduced-fat all-purpose baking mix
1/2 cup skim like
1 egg white
1. Preheat oven to 400 degrees. For chicken and vegetable filling, cut chicken into 1/2 inch cubes. Cut carrots into 1/3 inch slices and chop onion. Steam carrots, broccoli, and onion in the microwave for 2 - 3 min or until crisp-tender.
2. In bowl combine soup, broth, milk, garlic, thyme and black pepper; whisk until blended. Stir in chicken, corn, and vegetable mixture; mix well. Pour in to deep dish baking pan.
3. In small bowl, combine baking mix, milk and egg white; stir just until dry ingredients are moistened and mixture forms a soft dough. Drop six scoops of dough over filling. Bake 30 - 35 min or until topping is golden brown.
So, like I said, this wasn't my cup of tea. My husband didn't like it either. Not enough flavor for us. If I ever make it again I'll add more spices and maybe some more flavorful veggies.
Yields: 6 Servings.
Calories: 270, Total Fat: 6g, Saturated Fat 2 g, Cholesterol 50 mg, Carbohydrate 30g, Protein 23g, Sodium, 640mg, Fiber 2g.