1 c. chopped onion
1/2 c. (1 stick) butter, divided
1/4 c. dry sherry or water
1 (10 1/2 oz.) can low sodium chicken broth
1 c. all purpose seasoning
3/4 tsp. salt (opt.)
2 1/2 c. chopped, cooked chicken breast
1 (10 oz.) pkg. frozen peas & carrots, thawed
3/4 c. Quaker Oats
2 tsp. baking powder
1/2 c. skim milk
1 egg white

Heat oven to 425 degrees. Cook onions in 2 tablespoons butter over medium high heat 3 minutes or until tender. Add combined sherry, 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 butter until crumbly. Stir in milk and egg whites until moistened. Drop 1/4 cupfuls onto chicken. Bake 38 to 42 minutes or until golden brown. Makes 6 servings.