| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Meats |
English |
Main dishes, Posted |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Regular or low-fat sour cream |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 16 |
oz |
Frozen mixed vegetables |
| 3/4 |
lb |
Deli chicken or turkey breast; cubed |
| 1 |
cn |
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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