Servings and Ingredients
|3 ½ c. fresh or frozen stir-fry vegetables|
|½ c. water|
|1 c. (6 oz) diced cooked chicken breast|
|1 (10.75 oz) can low-sodium cream of chicken soup|
|¼ tsp. black pepper|
- In a large skillet sprayed with butter-flavored cooking spray, saute vegetables for 5 minutes, stirring often.
- Stir in water. Lower heat, cover, and simmer 5 minutes.
- Add chicken, chicken soup, and black pepper. Mix well to combine.
- Continue cooking for 5 minutes or until mixture is heated through, stirring occasionally.
170 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 35mg
- Sodium: 790mg
- Total Carbohydrates: 19g
- Protein: 0g
Vitamin A 20%
Vitamin C 15%
30 meals, 30 minutes.