8 oz chicken breast tenders
4 cups frozen broccoli, chopped
2 cups cooked white rice
14 oz fat-free chicken broth
10 ¾ oz Campbell’s 98% Fat-Free Cream of Chicken Soup
14 oz mushrooms, sliced
8 oz Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
salt, to taste
pepper, to taste
Use at least a 2-quart saucepot.
Boil Minute rice in water for 5 minutes.
Drain and set aside. Rinse pot.
Add the can of chicken broth and bring to a boil.
Add chicken to pot and cook for about 10 minutes or until no longer pink.
Remove chicken to cutting board to chop into small pieces when cooled.
Place broccoli into chicken broth and cook until tender.
Add rice, soup, seasonings, and mushrooms.
Mix well to combine all ingredients.
If it is too thick, add a little water.
Place the chopped chicken and cubed Velveeta Light cheese into the pot.
Turn heat to very low and cover to simmer.
Stir every 5 minutes to get all the cheese melted throughout.
Serve while hot. This makes a ton of food, enough to feed 4 to 6 persons.
Sugar: 6g
:
Calcium: 264mg
Calories: 279kcal
Carbohydrates: 29g
Cholesterol: 44mg
Fat: 9g
Fiber: 2g
Iron: 2mg
Potassium: 735mg
Protein: 22g
Saturated Fat: 4g
Sodium: 1294mg
Vitamin A: 853IU
Vitamin C: 56mg
