1 c. chopped onion
1/2 c. butter, divided
1/4 c. water
1 (10 1/2 oz.) can low-sodium chicken broth
1 c. flour, divided
1 tsp. poultry seasoning
2 1/2 c. chopped chicken breasts
1 (10 oz.) pkg. frozen peas and carrots, thawed
3/4 c. Quaker oats, uncooked
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 and 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 white until moistened. Drop 1/4 cupfuls onto chicken. Bake 38 to 42 minutes or until golden brown. 6 servings.