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I has this on the menu when Tom and Angie came home for the weekend. They both loved it and wanted the recipe so they could have it again often. When it comes to broccoli, I hope Cheyanne takes after them instead of Poppa Cliff!
1/2 cup chopped onion
1 cup frozen chopped broccoli, thawed
1 (10 3/4 ounce) can Healthy Request Cream of Chicken Soup
1/4 cups (one 2 ounce jar) chopped pimiento, undrained
1 1/2 cups (8 ounces) diced cooked chicken breast
3 cull cups (16 ounces) diced unpeeled cooked potatoes
3/4 cup (3 ounces) shredded Kraft reduced fat Mozzarella cheese
Preheat oven to 350 degrees. Spray an 8 by 8 inch baking dish with butter flavored cooking spray. In a large skilled sprayed with butter flavored cooking spray, sauté onion and broccoli for 5 minutes. Stir in chicken soup and undrained pimiento. Add chicken and potatoes. Mix well to combine. Spread mixture into prepared baking dish. Evenly sprinkle mozzarella cheese over top. Bake for 25 to 30 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.
HINTS: 1. Thaw broccoli by placing in a colander and rinsing under hot water for one minute. 2. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
Serves 4, Each serving equals:
HE: 3 Pr, 1 Br, 3/4 Ve, 1/2 Cl, 5 OC
283 Calories, 7 gm Fa, 28 mg Pr, 27 mg Ca, 735 mg So, 178 mg Cl, 4 gm Fi
DIABETIC: 3 Mt, 1 1/ St, 1 Ve
Healthy Exchanges Newsletter, Vol IX, Issue 6 - June 2000, pg 6
Joanna M Lund