Recipe - Reduced-Fat Crab Rangoon

3 cup Cutup cooked chicken
1 cn (large) chunky vegtables
One half cup Skim milk
One half cup Fat free sour cream
1 cn Reduced fat cream of chicken
soup
Three fourths cup Reduced fat Bisquick baking
mix
One fourth cup Yellow or white cornmeal
Three fourths cup Skim milk
1 Egg white
2 cup Fatfree shredded Cheddar
Cheese

Heat oven to 375. Heat chicken, One half cup milk, the sour cream and the soup
to boiling. Spoon into rectangular baking dish, 13x9x2 inches.

Beat remaining ingredients except chhese with a wire whisk about 1 minute
or until almost smooth. Pour evenly over hot chicken mixture. Spinkle with
Cheese.

Bake uncovered 20 to 25 minutes or until top is set and soup mixture
bubbles around edge.
Posted to Recipe Archive 17 November 96

Date: Sun, 17 Nov 96 5:33:26 EST

submitted by: astarr@computerservices.com