Description
The little ones at your house will dig right in with the hungry adults when you serve this updated, home-style, one-dish meal.

Ingredients

• Vegetable oil spray
  
• 1 small onion, chopped
  
• 1/2 teaspoon bottled minced garlic
  
• 1 pound boneless, skinless chicken breasts or turkey breast tenderloins, all visible fat removed
  
• 1 (12-ounce) bottle low-fat chicken or turkey gravy
  
• 1 (10-ounce) package frozen no-salt-added peas and carrots
  
• 2 cups reduced-fat buttermilk baking and pancake mix
  
• 2/3 cup skim milk
  
• Black pepper (optional)

Preparation
Preparation time: 10 minutes | Cooking time: 28 minutes | Standing time: 5 minutes

Preheat oven to 450°F.

Spray large saucepan with vegetable oil. Place over medium heat. Cook onion and garlic in hot saucepan about 5 minutes or until tender.

Meanwhile, rinse chicken, pat dry and cut into bite-size pieces. Add to skillet with onion mixture. Cook and stir 2 to 3 minutes or until chicken is just tender. Stir in gravy and vegetables. Heat through, about 5 minutes.

Meanwhile, in medium bowl, stir together baking and pancake mix and milk until soft dough forms. Set aside.

Transfer hot chicken or turkey filling to three 15-ounce casseroles or one 2-quart casserole. Drop dough by spoonfuls onto hot filling. Bake 15-ounce casseroles, uncovered, 10 to 15 minutes. Bake 2-quart casserole, uncovered, 15 to 20 minutes. Topping should be golden brown and filling should be hot. Let stand 5 minutes and season with pepper if desired.

This recipe is reprinted with permission from the American Heart Association Quick & Easy Cookbook. Copyright © 2001 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

Nutrition
no information available

Serves
Serves 6; 1 cup per serving

Variations
no information available