 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
vegetable cooking spray |
1 1/4 pounds skinned, boned chicken breasts, cut into bite-size pieces |
3/4 cup chopped onion |
2 cloves garlic, minced |
1 cup cooked long-grain rice (cooked without salt or fat) |
1/2 teaspoon pepper |
1/4 teaspoon salt |
2 (4-ounce) cans sliced mushrooms, drained |
1 (16-ounce) package frozen chopped broccoli, thawed |
1 (14 1/4-ounce) can no-salt-added chicken broth |
1 (12-ounce) can evaporated skimmed milk |
1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of chicken soup, undiluted |
Directions:
1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chicken, onion, and garlic, and saute until onion is tender. Add rice and remaining ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
|
|