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Ingredients

How to make it

  • Coat skillet with fat free oil spray and toss in frozen vegetables, onion, and celery. Cook until vegetables are soft.
  • Add in potatoes, jalapeƱo (optional), oregano, parsley, water and chicken bouillon and bring to a boil. Cook until potatoes are tender. Mix in chicken and simmer.
  • Pre-heat oven to 425 F.
  • In medium saucepan, melt butter. Stir in flour and add in half a cup milk and heat through until smooth. Pour sauce into the vegetable mixture, stir and cook until thickened. Pour entire mix into a baking dish (pie pan works but I prefer it in a square dish) and set aside.
  • In a medium bowl, mix Bisquick, the remaining half cup of milk and the egg substitute until smooth. Pour Bisquick mixture over the contents in the baking dish and use a spatula to spread the topping evenly.
  • Bake for 15-20 minutes or until top is golden brown.

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