Creamy Chicken with Vegetables

Name: Creamy Chicken with Vegetables Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 1/4 cups fat free chicken broth; 1 1/2 pounds boneless skinless chicken breast; 1 TBSP olive oil; 1 large onion chopped; 1/4 tsp black pepper; 1 clove garlic minced; 1 can (10 3/4 oz) Campbell's Cream of Chicken Soup (98% fat free); 2 bags (10 oz) frozen vegetables; 1/2 cup Sargento Sharp Cheddar Reduced Fat Cheese

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 6

Ingredients

1 1/4 cups fat free chicken broth1 1/2 pounds boneless, skinless chicken breast1 TBSP olive oil1 large onion, chopped1/4 tsp black pepper1 clove garlic, minced1 can (10 3/4 oz) Campbell's Cream of Chicken Soup (98% fat free)2 bags (10 oz) frozen vegetables1/2 cup Sargento Sharp Cheddar Reduced Fat Cheese

Directions

Heat oil in deep skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cut the chicken into bite-size pieces and add them to the skillet as you cut. (I keep my skillet on simmer until I am done cutting the chicken so it does not burn, then I turn it up to about 300 degrees when I have cut all the chicken). Sprinkle the black pepper over the chicken and cook, stirring often. While the chicken cooks, add the garlic to the skillet. When the chicken is no longer pink in the center (5 to 6 minutes) add the cream of chicken soup and the broth to the skillet. Stir until the soup is thoroughly blended and the sauce is smooth. Sprinkle the vegetables evenly over the ingredients. (I use Birds Eye Steamfresh and cook them in the microwave for 5 minutes before adding to the chicken mixture because I like my veggies soft). Cover the skillet and cook until heated through, about 3 minutes. Sprinkle the cheese evenly over the mixture and reduce the heat to low. Cook, covered, until the cheese melts, 1 to 2 minutes. Serve the chicken and sauce over hot rice or noodles. (Rice and/or noodles not included in nutrition info). Enjoy!
I usually cook my rice in chicken broth, it gives it a really good flavor.

Number of Servings: 6

Recipe submitted by SparkPeople user RONIJHAM.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 179.2
Total Fat: 5.7 g
Cholesterol: 43.7 mg
Sodium: 780.0 mg
Total Carbs: 11.0 g
Dietary Fiber: 3.0 g
Protein: 17.8 g

More Recipes Like This

TIME50

CALS167

(540 ratings)

Lowfat Cheeseburger Pie

This lighter version of an old classic is made with lower-calorie baking mix and ground turkey instead of beef.Submitted by: TXCYNDI

CALORIES 166.5 FAT 4.5 PROTEIN 21.2 CARBS 10.7 FIBER 0.3

TIME0

CALS280

(311 ratings)

Chicken Oregano with Sweet Peppers

Sauteed sweet peppers dress up plain chicken. Serve on top of a bed of brown rice.Submitted by:

CALORIES 279.8 FAT 5.2 PROTEIN 40.9 CARBS 14.6 FIBER 4.1

TIME55

CALS252

(968 ratings)

Skinny Sour Cream & Chicken Enchiladas

Serve up creamy, cheesy chicken enchiladas, and no one will be late to dinner!Submitted by: SKEYDOO

CALORIES 252 FAT 4.5 PROTEIN 18.3 CARBS 35 FIBER 2.7

TIME80

CALS296

(304 ratings)

Stuffed Bell Peppers

This stuffed bell pepper recipe is really delicious! You can use red bell peppers if you like that flavor better. It incorporates your protein, starch, and veggies in one neat package! Brown rice is used for an added nutritional punch.Submitted by: KS76017

CALORIES 296.2 FAT 8.6 PROTEIN 24.4 CARBS 30.9 FIBER 4.2

TIME45

CALS232

(818 ratings)

Crispy Ranch Chicken

Five ingredients, 10 minutes of work. One delicious dinner. Submitted by: 2BHOTT

CALORIES 232 FAT 3.4 PROTEIN 34.4 CARBS 15.1 FIBER 0.5

Member Reviews

DIANET2
both my husband and I loved this. He said this one was a keeper. Definitely would make it again. Simple, yet very tasty!! - 6/15/09