Chicken Garden Vegetable Bake

Serves: 6
Total Calories: 175


1/2 cup grated reduced-fat Parmesan cheese topping
1 cup chopped zucchini
2/3 cup drained canned whole kernel corn
1 small tomato, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 cup cut-up cooked chicken
3/4 cup reduced fat or Original Bisquick® mix
1 cup fat-free (skim) milk
2 eggs or 4 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper


1. Heat oven to 400°. Spray square baking dish, 8 x 8 x 2 inches, with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato, onion and chicken. Sprinkle remaining 1/4 cup cheese over vegetables.

2. Stir remaining ingredients until blended. Pour over vegetables and cheese.

3. Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

wing it!
The farmers' market is a great place to look for fresh vegetables. Or instead of the zucchini, use 1 cup green peas, chopped broccoli or 1-inch asparagus pieces.

1 SERVING: Calories 205 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 95mg Sodium 660mg Carbohydrate 21g (Dietary Fiber 1g) Protein 14g * % DAILY VALUE: Vitamin A 10% Vitamin C 6% Calcium 14% Iron 8% * DIET EXCHANGES: 1 Starch, 1 Vegetable, 1 Medium-Fat Meat, 1/2 Fat * CARBOHYDRATE CHOICES: 1 1/2

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 175
Calories from Fat: 69

This Chicken Garden Vegetable Bake recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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