Savory Chicken & Vegetable Shells
- Number of Servings: 6
Ingredients
1 pkg. Pepperidge Farm® Puff Pastry Shells 1 lb. skinless, boneless chicken breast, cubed1 can (10 3/4 oz.) Campbell's® 98% Fat Free Cream of Chicken Soup 1/2 cup fat free milk 1/4 tsp. dried thyme leaves, crushed1/4 tsp. onion powder 2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
1. Bake pastry shells according to pkg. directions.
2. Cook chicken until browned, stirring often.
3. Add soup, milk, thyme, onion and vegetables. Heat to a boil.
** Makes 6 servings **
4. Cover and cook over low heat 10 min. or until vegetables are tender. Serve in pastry shells
Number of Servings: 6
Recipe submitted by SparkPeople user JENNH516.
2. Cook chicken until browned, stirring often.
3. Add soup, milk, thyme, onion and vegetables. Heat to a boil.
** Makes 6 servings **
4. Cover and cook over low heat 10 min. or until vegetables are tender. Serve in pastry shells
Number of Servings: 6
Recipe submitted by SparkPeople user JENNH516.
Nutritional Info Amount Per Serving
- Calories: 307.8
- Total Fat: 13.2 g
- Cholesterol: 48.6 mg
- Sodium: 695.6 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 1.1 g
- Protein: 22.7 g
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