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

INGREDIENTS

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

INSTRUCTIONS

In large non-stick skillet over med-high, melt margarine.  Brown
chicken 3 mins on each side.  Spoon off fat. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 608
Calories From Fat: 151
Total Fat: 17.1g
Cholesterol: 204.8mg
Sodium: 896.5mg
Potassium: 1151mg
Carbohydrates: 50.1g
Fiber: 3.2g
Sugar: 3.7g
Protein: 60.2g


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