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Serving Size : 6

Cooking spray
1 cup carrots -- diced
1 cup mushrooms -- sliced
1/2 cup celery -- chopped
1/2 cup frozen peas -- (green), thawed
1/4 cup onion -- fresh minced
1 1/2 cups water
1 1/2 cans cream of chicken soup -- undiluted
condensed reduced-fat reduced-sodium
1/2 teaspoon pepper
1/4 teaspoon dried thyme
3 cups cooked chicken -- breast, diced
1 cup self-rising flour
1 1/2 tablespoons margarine -- stick, chilled & cut
into small pieces
1/4 cup skim milk

Preheat oven to 425. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add carrot, mushrooms, celery, green peas, and onion; saut 5 minutes or until vegetables are tender.
Combine water, soup, pepper, and thyme in a medium bowl; stir well. Stir in vegetables and chicken. Spoon chicken mixture evenly into 6 (8 ounce) individual round baking dishes coated with cooking spray. Place flour in a small bowl; cut in margarine with a pastry blender or 2
knives until mixture is crumbly. Sprinkle milk, 1 tablespoon at a time, over surface; toss with a fork until moist. Drop dough by level tablespoon onto chicken mixture. Bake at 425 for 15 minutes or until biscuit topping is golden.

Yield 6 servings.
Calories 281; Protein 24.7g, Fat 6.8g, Carbohydrates 28.5g, Fiber 1.7g, Cholesterol 61mg, Sodium 716mg, Calcium 109mg.