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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 242.7
  • Total Fat: 3.3 g
  • Cholesterol: 73.3 mg
  • Sodium: 561.9 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 32.5 g

View full nutritional breakdown of Creamy Chicken & Veggie Stew calories by ingredient
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Creamy Chicken & Veggie Stew

Submitted by: KATPRAT

Introduction

Easy, fast, tasty! Easy, fast, tasty!
Number of Servings: 6

Ingredients

    3 Boneless, skinless chicken breasts
    1 12 oz. pkg. frozen peas
    20 baby carrots, halved
    1 medium yellow onion, diced in large chunks
    1 can condensed 98% Fat Free Cream of Chicken soup
    1/2 cup skim milk
    1/2 cup water
    Black pepper and dried parsley to taste

Directions

Put carrots and onion in a skillet with the 1/2 cup of water, cover, and cook about 5 minutes. Cut the chicken into large chunks and add to skillet with soup, milk, and seasonings to taste.

Cover and cook over medium heat about 5 minutes, stirring occasionally. Add peas, cover and cook 5 more minutes or until chicken is no longer pink. More water may be added as needed to keep sauce from getting too thick.

Makes 6 servings about 1 cup each. This is great served with a green salad for a high protein/low fat and carbs meal! Very hearty and filling.

Number of Servings: 6

Recipe submitted by SparkPeople user KATPRAT.






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Member Ratings For This Recipe

  • pretty good. i would make it again but not use as much water. i had to keep adding to it and i think it watered down the chicen flavor - 1/26/11

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  • very tasty need to spice it up though...not very filling though. i made plain white rice to give it a little more substance - 1/26/11

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