1 packet IP Chicken Soup
1 packet IP Maple Oatmeal
1 cup select or occasional vegetables, chopped
1 cup diced mushrooms
3 egg whites
1 tsp poultry seasoning
1 tsp Redmond’s Real Salt and fresh ground pepper to taste
8 to 16 oz. water
1 to 2 tbsp. Bragg’s Liquid Aminos
Optional: Rosemary, basil, sage, thyme, and/or garlic
Prepare Oatmeal Biscuits:
Preheat oven to 400°F. Beat 1 egg white and stir in IP Maple Oatmeal until mixed thoroughly. Add 2 oz. water or more until batter is thin and spoon-able, but not runny. Add poultry seasoning or other seasoning of your choice and stir into batter. Drop batter by spoons full onto a nonstick baking sheet and bake at 400°F for about 10 minutes or until golden brown. Cool, then crumble biscuits and let dry for 1-2 hours.
After biscuits have dried, preheat oven to 350°F. Combine biscuits, seasonings, chopped veggies, mushrooms, and liquid aminos in bowl, mix well, and set aside. In blender bottle, mix 8 oz. water and IP Chicken Soup until smooth (more water may be needed), then add two egg whites to soup mix. Mix well, then pour over vegetable and biscuit mix and stir. Mixture should be moist. Spray casserole dish with olive oil, add vegetable mixture and bake for about 20 minutes.