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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I got this recipe from a cooking class and I helped make it. In my cooking class we served this over top of homemade fluffy biscuits. My family really enjoyed this recipe. We thought it tasted so good and this was so easy to make. In a pinch I've made this recipe with frozen mixed vegetables, water in place of the chicken broth and I've left out the celery and I think it still turns out great. Ingredients:
2 cups cooked chicken pieces |
16 ounces frozen peas and carrots (1 package) |
10 ounces cream soup (chicken, potato, or celery) |
12 ounces chicken broth (1 can) |
1 cup low-fat milk |
1 small onion, chopped |
2 stalks celery, chopped |
4 tablespoons flour |
1/4 cup reduced fat margarine |
Directions:
1. Brown onion & celery in 1 tablespoon margarine.
2. Melt in rest of margarine.
3. Slowly add flour and blend until smooth.
4. Slowly add milk.
5. Bring to a boil and cook until smooth.
6. Add remaining ingredients and heat throughly.
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