Chicken and Vegetables

Serving Size: 
1 cup
Serves: 
6
Ingredients: 
  • 1 pound skinless, boneless chicken, cut into 1-inch pieces
  • 4 small potatoes, washed and quartered
  • 2 medium carrots, sliced
  • 1 cup broccoli, chopped
  • 1 teaspoon vegetable oil
  • 1 can cream of chicken soup
  • 1 cup low-fat or non-fat milk
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
Instructions: 
  1. Wash and cut up vegetables, set aside.
  2. Chop chicken into 1 inch pieces.
  3. Heat oil in large saucepan over medium-high heat. Add chicken and cook until done, about 5 – 10 minutes.
  4. Add remaining ingredients except broccoli. Bring to a boil, then reduce heat to low. Simmer for 15 minutes.
  5. Add broccoli and simmer for 5 more minutes.
  6. Refrigerate leftovers.
Tips: 
  • Try brown rice or whole grain noodles.
  • 1 1/2 cups dry noodles will yield 3 cups cooked noodles.
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