This casserole is so flavorful, you won’t even realize you are makeing a “fat sacrifice.”
This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.
Tips
To bake Parmesan Pinwheels separately, place 2 inches apart on baking sheet. Bake at 375°F for 12 to 15 minutes or until golden brown.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon Garlic powder
- 1 can (14 1/2 ounces) fat free, reduced sodium chicken broth
- 1 package Pioneer No-Fat Chicken Gravy
- 1 package (16 ounces) frozen mixed vegetables
- PARMESAN PINWHEELS: 2 3/4 cups Pioneer Low Fat Biscuit & Baking Mix
- 1 cup plus 1 tablespoon Skim milk (divided)
- 1/3 cup Parmesan cheese, finely shredded
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
Preparation
- 1 In large skillet coated with nonfat cooking spray, combine chicken, oregano and garlic powder. Cook and stir for 5 minutes.
- 2 Reserve 1/2 cup chicken broth. Add remaining broth to chicken mixture; heat to a boil.
- 3 Dissolve Pioneer No-Fat Chicken Gravy in reserved chicken broth. Stir into boiling mixture. Cook and stir until thickened.
- 4 Dissolve Pioneer No-Fat Chicken Gravy in reserved chicken broth. Stir into boiling mixture. Cook and stir until thickened.
- 5 Stir in vegetable mixture. Cook, covered, over medium heat for five minutes.
- 6 Meanwhile, prepare Parmesan Pinwheels: In medium bowl, stir together Pioneer Biscuit & Baking Mix and 1 cup milk to form a stiff dough. Turn out onto floured* surface; knead 10 times. Roll out to 1/2-inch thick rectangle.
- 7 Brush top with 1 tablespoon milk. Sprinkle with cheese, basil and thyme. Beginning at one side, roll up dough (jelly roll style). Slice into about 12 (1/2-inch) pinwheels.
- 8 Pour chicken mixture into a 9x9x2-inch baking dish or 2 quart casserole dish that has been coated with nonstick cooking spray.
- 9 Place pinwheels on top, cut side up.
- 10 Bake at 375°F for 12 to 16 minutes or until pinwheels are golden brown.
