Chicken Dumpling Pie

• 3 cups chopped cooked chicken breast
• 2 cups frozen mixed vegetables, thawed and drained
• 2 (10 3/4-ounce) cans condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
• 1 (10 1/2-ounce) can low-sodium chicken broth
• 1/2 teaspoon poultry seasoning
• Cooking spray
• 2 cups low-fat baking mix (such as reduced-fat Bisquick)
• 1 cup fat-free milk
• 1 (8-ounce) carton low-fat sour cream

1. Preheat oven to 350u0b0.
2. Combine first 5 ingredients in a large bowl, stirring well. Pour chicken mixture into a 13- x 9-inch baking dish coated with cooking spray.
3. Combine baking mix, milk, and sour cream in a medium bowl; spoon over chicken mixture.
4. Bake, uncovered, at 350u0b0 for 50 to 60 minutes or until topping is golden. Serve immediately.

chicken breast, mixed vegetables, condensed reduced, chicken broth, poultry seasoning, cooking spray, lowfat baking, milk, sour cream

Taken from www.myrecipes.com/recipe/chicken-dumpling-pie (may not work)