date:Jun 25, 2013
Ingedients
2 cans (10.75 ounces each) reduced-fat cream of chicken soup, condensed
3 cups water
1 cup sliced or chopped celery
2 medium coarsely chopped onions
1/2 teaspoon salt (optional)
1/2 teaspoon poultry seasoning
4 skinless, boneless chicken breast halves
4 wholesliced carrots (about 4 cups)
1/2 cup frozen green peas
2 large potatoes, cut into 1/2-inch slices, then quartered
1 1/2 cups reduced-fat baking mix
1/3 cup low-fat buttermilk
1/3 cup fat-free half-and-half, or low-fat milk
Ins