Chicken Puree with Cream of Mushroom Soup with Roasted Garlic

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 70.6
  • Total Fat: 2.7 g
  • Cholesterol: 37.8 mg
  • Sodium: 155.3 mg
  • Total Carbs: 1.1 g
  • Dietary Fiber: 0.3 g
  • Protein: 9.5 g

View full nutritional breakdown of Chicken Puree with Cream of Mushroom Soup with Roasted Garlic calories by ingredient
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For Bariatric Surgery patients - puree stage. For Bariatric Surgery patients - puree stage.
Number of Servings: 2


    3 oz cooked chicken meat (dark meat preferred)
    2 T Campbell's Condensed Cream of Mushroom with Roasted Garlic Soup
    1/2 T Shredded 2% Cheddar Cheese
    Salt and Pepper to taste


Preparing the Chicken:
When chicken thighs or legs or quarters are on sale, I buy up a big package and cook them with a variety of seasonings in the crock pot on high for approximately 4 hours with just enough water to cover. Remove the bones and skins and you've got great tender chicken meat ready for a variety of applications.

Preheat toaster oven to 350.

Blend chicken and soup in mini food processor until fine mixture (think almost pate consistency). Place puree in ramekin and sprinkle with cheese.

Bake in toaster oven until heated through and cheese has melted.

In a hurry? You can always just microwave it instead but baking it adds more flavor, I think.

Makes approximately 2 puree food stage servings.

Number of Servings: 2

Recipe submitted by SparkPeople user DIOSA12267.

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