I revised a recipe that my family loved so it would be lighter and easier to make. It’s a hearty and healthy meal that I serve with a green salad and fresh bread.
—SUE WEST ALVORD, TX
START TO FINISH: 20 MIN. • MAKES: 6 SERVINGS
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 tablespoon dried minced onion
1 package (16 ounces) frozen mixed vegetables
2 cups cubed cooked chicken breast
2 cans (10 3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
In a large saucepan, bring the broth and onion to a boil. Reduce the heat. Add the vegetables; cover and cook 6-8 minutes or until crisp-tender. Stir in chicken and soup; heat through.