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CATEGORY CUISINE TAG YIELD
Meats, Dairy Low-fat, Main dish, Poultry 4 Servings

INGREDIENTS

1 tb Margarine
4 Chicken breasts; bone-in, 1 kg
1 cn Cream of chicken soup; 1/2-Fat
1/4 c Milk
1/4 ts Dried thyme
2 Celery stalks; julienned
2 md Carrots; julienned
4 c Hot cooked noodles

INSTRUCTIONS

1.  In large non-stick skillet over med-high, melt margarine.  Brown
chicken 3 mins on each side.  Spoon off fat.
2.  Stir in soup, milk thyme, celery and carrots.  Bring to boil, then
reduce heat to low.  Cover, simmer 20 mins or until chicken is no longer
pink, stirring occasionally.  Serve with noodles.
Per serving:
427    calories, 8g fat (17% CFF)
38 g  protein, 51g carbo
Contributor:  Chatelaine  Jan 97  - Campbell's Ad
Posted to Digest eat-lf.v097.n008 by Cathleen <catht@interlog.com> on Jan
09, 1998

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