1 c. chopped onion
1/2 c. butter
1/4 c. water
10 1/2 oz. can chicken broth
1 c. all-purpose flour
1 tsp. poultry seasoning
3/4 tsp. salt
2 1/2 c. chopped, cooked chicken breasts
10 oz. pkg. frozen peas and carrots, thawed
3/4 c. Quaker oats (quick or old fashioned)
2 tsp. baking powder
1/2 c. skim milk
1 egg white

Heat oven to 425 degrees. Cook onion in 2 tablespoons butter 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 oats, 3/4 cup flour and baking powder. Cut in remaining butter until crumbly. Stir in milk and egg white until moistened. Drop 1/4 cupfuls onto chicken. Bake 38-42 minutes or until golden.