Tex Mex Style Chicken Stirfry

- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1 can Campbell's Healthy Request Tomato Soup - condensed0.5 can (tomato soup can) of water1 cup Salsa1 cup Yellow Sweet Corn, Canned0.5 cup Mushrooms, canned3 ounces cooked Chicken Breast - cut into small chunks1 cup cooked Dainty Gem Long Grain White Rice1 tsp Seasoning (Clubhouse Tex Mex)
Cook rice depending on your preference (stove top or microwave)
In frying pan mix soup and water. Bring to a boil, add 1 cup of salsa and 1 tsp of Tex Mex seasoning.
Cook on low until thickened (may need to add corn starch)
Add 1 cup of corn and 1/2 cup of sliced mushrooms.
Chop chicken into small chunks (about the size of the mushrooms) and add to frying pan sauce.
Simmer and stir until everything is warmed through and yummy.
On each plate scoop 1/4 cup of rice and about a cup of sauce, mix and enjoy!
Serving Size:�Makes 4 servings
In frying pan mix soup and water. Bring to a boil, add 1 cup of salsa and 1 tsp of Tex Mex seasoning.
Cook on low until thickened (may need to add corn starch)
Add 1 cup of corn and 1/2 cup of sliced mushrooms.
Chop chicken into small chunks (about the size of the mushrooms) and add to frying pan sauce.
Simmer and stir until everything is warmed through and yummy.
On each plate scoop 1/4 cup of rice and about a cup of sauce, mix and enjoy!
Serving Size:�Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 332.0
- Total Fat: 2.5 g
- Cholesterol: 12.3 mg
- Sodium: 957.4 mg
- Total Carbs: 66.7 g
- Dietary Fiber: 3.4 g
- Protein: 11.7 g
Member Reviews