Servings: 4
You’ll need:
2 cups precooked white or brown rice
1 14.5 oz. can low fat reduced sodium chicken broth
1 10 3/4 oz. can low fat reduced sodium cream of chicken soup
2/3 cup frozen peas*
2/3 cup frozen corn*
1 large can chicken breast meat
2 Tbsp. parsley
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. poultry seasoning
4 tsp. ground black pepper
In a medium pan heat chicken broth on medium/high heat. Stir in frozen vegetables, cover and reduce heat to low. Cook for 5 minutes, while covered. Stir in cooked rice, chicken and cream of chicken soup. Stir in all seasonings, except ground black pepper. Set heat back to medium and stir continually until completely mixed and at a creamy consistency. Stir in ground black pepper and serve.
Karen’s Note:You can substitute 1-1/3 cups of frozen mixed vegetables or any blanched or steamed vegetable of your choice, but make sure it is smaller than bite size and do not over-cook.
You’ll need:
2 cups precooked white or brown rice
1 14.5 oz. can low fat reduced sodium chicken broth
1 10 3/4 oz. can low fat reduced sodium cream of chicken soup
2/3 cup frozen peas*
2/3 cup frozen corn*
1 large can chicken breast meat
2 Tbsp. parsley
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. poultry seasoning
4 tsp. ground black pepper
In a medium pan heat chicken broth on medium/high heat. Stir in frozen vegetables, cover and reduce heat to low. Cook for 5 minutes, while covered. Stir in cooked rice, chicken and cream of chicken soup. Stir in all seasonings, except ground black pepper. Set heat back to medium and stir continually until completely mixed and at a creamy consistency. Stir in ground black pepper and serve.
Karen’s Note:You can substitute 1-1/3 cups of frozen mixed vegetables or any blanched or steamed vegetable of your choice, but make sure it is smaller than bite size and do not over-cook.
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