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| 4 | x | eggs | |
| 2 | cups | chicken | cooked, diced |
| 3/4 | cup | biscuit baking mix (bisquick) | |
| 1/2 | cup | frozen peas & carrots mix | |
| 1/2 | teaspoon | salt | |
| 1/4 | cup | mushrooms | pieces |
| 1/4 | teaspoon | black pepper | |
| 1 1/3 | cups | milk |
Heat oven to 400 degrees F.
Grease a ten inch pie plate. Mix chicken, peas, carrots, mushrooms and onion in pie plate.
Beat remaining ingredients in blender until smooth.
(15 seconds) Pour into pie plate. Bake at 400 for 30-35 minutes.
Cool 5 minutes before serving.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 335mg | 14% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 0.0g | 1% |
| Sugars 4.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 20% | Vitamin C | 2% | |
| Calcium | 10% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Few dishes have origins so embroiled in controversy as Caesar salad. The most widely accepted tale is that...
this is a wonderful recipe. my parents & I loved it. we had never had lamb for Easter before.
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