I revised a recipe that my family loved so it would be lighter and easier to make. It’s a hearty and healthy meal served with a green salad and fresh bread.
—Sue West, Alvord, TX
Takes: 20 min. • Makes: 6 servings
2 cans (141/2 oz. each) reduced-sodium chicken broth
1 Tbsp. dried minced onion
1 pkg. (16 oz.) frozen mixed vegetables
2 cups cubed cooked chicken breast
2 cans (103/4 oz. each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
In a large saucepan, bring the broth and onion to a boil. Reduce heat. Add the vegetables; cover and cook for 6-8 minutes or until crisp-tender. Stir in the chicken and soup; heat through.
11/3 cups: 195 cal., 3g fat (1g sat. fat), 44mg chol., 820mg sod., 21g carb. (3g sugars, 3g fiber), 19g pro.