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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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When I know I'll be having a busy day with little time for cooking, I prepare this tasty main dish, writes Eleanor Mielke of Snohomish, Washington. Brimming with tender chicken and colorful vegetables, it smells so good while cooking. Ingredients:
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon pepper |
dash cayenne pepper |
1 pound boneless skinless chicken breasts, cubed |
1 celery rib, chopped |
1/2 cup chopped green pepper |
1/4 cup chopped onion |
1 package (10 ounces) frozen peas, thawed |
2 tablespoons diced pimientos, drained |
hot cooked rice |
Directions:
1. In a 3-qt. slow cooker, combine soup, flour, pepper and cayenne until smooth. Stir in chicken, celery, green pepper and onion. Cover and cook on low for 7-8 hours or until meat juices run clear. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve with rice. Yield: 6 servings.
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