Dinner

Chicken Puree with Cream of Mushroom Soup with Roasted Garlic is for Dinner.

Chicken Puree with Cream of Mushroom Soup with Roasted Garlic takes several minutes to prepare.

Chicken Puree with Cream of Mushroom Soup with Roasted Garlic takes several minutes to cook.

Chicken Puree with Cream of Mushroom Soup with Roasted Garlic makes 2 servings.

The ingredients for Chicken Puree with Cream of Mushroom Soup with Roasted Garlic are:

3 oz cooked chicken meat (dark meat preferred)
2 T Campbell's Condensed Cream of Mushroom with Roasted Garlic Soup
1/2 T Shredded 2% Cheddar Cheese
Salt and Pepper to taste

Here is how you make Chicken Puree with Cream of Mushroom Soup with Roasted Garlic:

Preparing the Chicken: When chicken thighs or legs or quarters are on sale, I buy up a big package and cook them with a variety of seasonings in the crock pot on high for approximately 4 hours with just enough water to cover. Remove the bones and skins and you've got great tender chicken meat ready for a variety of applications. Preheat toaster oven to 350. Blend chicken and soup in mini food processor until fine mixture (think almost pate consistency). Place puree in ramekin and sprinkle with cheese. Bake in toaster oven until heated through and cheese has melted. In a hurry? You can always just microwave it instead but baking it adds more flavor, I think. Makes approximately 2 puree food stage servings. Number of Servings: 2Recipe submitted by SparkPeople user DIOSA12267.

The nutritional information for Chicken Puree with Cream of Mushroom Soup with Roasted Garlic is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 70.6

• Total Fat: 2.7 g
• Cholesterol: 37.8 mg
• Sodium: 155.3 mg
• Total Carbs: 1.1 g
• Dietary Fiber: 0.3 g
• Protein: 9.5 g