Servings and Ingredients
|1 (10.75 oz) can low-sodium cream of chicken soup|
|1 c. skim milk|
|2 tsp. reduced-sodium soy sauce|
|8 oz. diced cooked chicken breast|
|½ c. frozen peas|
|¼ c. canned chopped pimientos|
|¼ tsp. black pepper|
|1 c. uncooked instant rice|
- In a large skillet, combine chicken soup, skim milk, and soy sauce.
- Stir in chicken, peas, pimientos, and black pepper. Bring mixture to a boil.
- Add rice. Mix well to combine. Remove from heat, cover, and let sit for 5 minutes. Stir again just before serving.
30 meals, 30 minutes.