Wednesday, April 4, 2012

Chicken Vegetable Casserole

Chicken Vegetable Casserole
Serves 4
8 Pts+ Per Serving

4 skinless boneless chicken breast
1 Tbsp margarine
16 oz package of California Blend (broccoli, cauliflower & carrots)
½ tsp garlic powder
1 can cream of mushroom soup
¼ cup milk
1 Tbsp lemon juice

Cut chicken into strips. Melt margarine in skillet. Place chicken in skillet and cook until browned, turning once (about 10 minutes). Remove chicken from skillet.

Combine remaining ingredients in skillet and bring to a boil. Return chicken to skillet; cover and simmer for 10 minutes or until vegetables and chicken are done.

1 cup= 1 serving

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