Dinner

Creamy Chicken with Vegetables is for Dinner.

Creamy Chicken with Vegetables takes 10 minutes to prepare.

Creamy Chicken with Vegetables takes 20 minutes to cook.

Creamy Chicken with Vegetables makes 6 servings.

The ingredients for Creamy Chicken with Vegetables are:

1 1/4 cups fat free chicken broth
1 1/2 pounds boneless, skinless chicken breast
1 TBSP olive oil
1 large onion, chopped
1/4 tsp black pepper
1 clove garlic, minced
1 can (10 3/4 oz) Campbell's Cream of Chicken Soup (98% fat free)
2 bags (10 oz) frozen vegetables
1/2 cup Sargento Sharp Cheddar Reduced Fat Cheese

Here is how you make Creamy Chicken with Vegetables:

Heat oil in deep skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cut the chicken into bite-size pieces and add them to the skillet as you cut. (I keep my skillet on simmer until I am done cutting the chicken so it does not burn, then I turn it up to about 300 degrees when I have cut all the chicken). Sprinkle the black pepper over the chicken and cook, stirring often. While the chicken cooks, add the garlic to the skillet. When the chicken is no longer pink in the center (5 to 6 minutes) add the cream of chicken soup and the broth to the skillet. Stir until the soup is thoroughly blended and the sauce is smooth. Sprinkle the vegetables evenly over the ingredients. (I use Birds Eye Steamfresh and cook them in the microwave for 5 minutes before adding to the chicken mixture because I like my veggies soft). Cover the skillet and cook until heated through, about 3 minutes. Sprinkle the cheese evenly over the mixture and reduce the heat to low. Cook, covered, until the cheese melts, 1 to 2 minutes. Serve the chicken and sauce over hot rice or noodles. (Rice and/or noodles not included in nutrition info). Enjoy!I usually cook my rice in chicken broth, it gives it a really good flavor.Number of Servings: 6Recipe submitted by SparkPeople user RONIJHAM.

The nutritional information for Creamy Chicken with Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 179.2

• Total Fat: 5.7 g
• Cholesterol: 43.7 mg
• Sodium: 780.0 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 3.0 g
• Protein: 17.8 g