Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 35mg
- Sodium: 790mg
- Total Carbohydrates: 19g
- Protein: 0g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 15%
0%
Iron 6%
0%
Calcium 8%
Recipe Source:
30 meals, 30 minutes.