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Crispy Ranch Chicken
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Easy Tuna & Pasta Pot Pie
Prep and Cook Time: 28 minutes
Yield: Makes 5 servings
Ingredients:
1
tablespoon margarine or butter
1
large onion, chopped
1-1/2
cups cooked small shell pasta or elbow macaroni
1
can (10-3/4 ounces) condensed cream of celery or mushroom soup, undiluted
1
cup frozen peas, thawed
1
can (6 ounces) tuna packed in water, drained and flaked
1/2
cup sour cream
1/2
teaspoon dried dill weed
1/4
teaspoon salt
1
package (7.5 ounces) buttermilk or country biscuits
Preparation:
1.
Preheat oven to 400°F. Melt margarine in medium ovenproof skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally.
2.
Stir in pasta, soup, peas, tuna, sour cream, dill and salt; mix well. Cook 3 minutes or until hot. Press mixture down in skillet to form even layer. Remove skillet from heat.
3.
Unwrap biscuit dough; arrange individual biscuits over tuna mixture. Bake 15 minutes or until biscuits are golden brown and tuna mixture is bubbly.
Nutritional Information:
| Serving Size: | |
| Protein | 17 g |
| Fiber | 3 g |
| Carbohydrate | 45 g |
| Cholesterol | 30 mg |
| Total Fat | 14 g |
| Calories | 366 |
| Sodium | 1,108 mg |
Dietary Exchange:
| Fat | 2 |
| Meat | 1 |
| Starch | 3 |
This recipe appears in:
Fish
