Ingredients

1 cup chopped onion
1/2 cup (1 stick) margarine, divided
1/4 cup water
1 10 1/2-oz. can low-sodium chicken broth
1 teaspoon poultry seasoning
3/4 teaspoon salt (optional)
2 1/2 cups chopped cooked chicken breasts
1 10-oz. package frozen peas and carrots, thawed
3/4 cup quick or old-fashioned oats
2 teaspoons baking powder
1/2 cup skim milk
1 egg white

Directions

Heat oven to 425 degrees F. Cook onion in 2 tablespoons margarine over medium-high heat 3 minutes or until tender. Add combined water, broth, 1/4 cup flour, seasoning and salt; cook 3 minutes or until thickened. Stir in chicken and vegetables. Pour into 2-quart casserole. Combine 3/4 cup flour, oats and baking powder. Cut in remaining margarine until crumbly. Stir in milk and egg white until moistened. Drop 1/4-cupfuls onto chicken. Bake about 40 minutes or until golden. Makes 6 servings.

Each serving contains: 400 calories, 18 g fat, 65 mg cholesterol, 3 g fiber, 475 mg sodium.