| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Meats | English | Main dishes, Posted | 6 | Servings |
INGREDIENTS
| 1 | c | Regular or low-fat sour |
| cream | ||
| 1/4 | t | Salt |
| 1/4 | t | Black pepper |
| 16 | oz | Frozen mixed vegetables |
| 3/4 | lb | Deli chicken or turkey |
| breast cubed | ||
| 1 | Condensed cream of chicken | |
| soup | ||
| 3 | English muffins, split in | |
| half |
INSTRUCTIONS
In a small bowl, combine the sour cream, salt, and pepper; set aside. In a large saucepan, combine the mixed vegetables, chicken, and soup over medium-high heat. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are crisp-tender. Reduce the heat to medium and add the sour cream mixture. Continue cooking for 2 to 3 more minutes, until the mixture comes to a boil and starts to thicken, stirring constantly. Toast the English muffins then spoon the mixture over them and serve immediately. Adapted from recipe courtesy of Land 'O Lakes BUSTED BY MEG ANTCZAK 1/21/98 Recipe by: MR FOOD Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Jan 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 764
Calories From Fat: 390
Total Fat: 43.6g
Cholesterol: 233.9mg
Sodium: 1675mg
Potassium: 977.6mg
Carbohydrates: 30.7g
Fiber: 4.3g
Sugar: 2.6g
Protein: 60.7g