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CATEGORY CUISINE TAG YIELD
Dairy, Meats 6 Servings

INGREDIENTS

1 10 3/4 oz lowfat cream of
chicken soup undiluted
3 T All-purpose flour
1/4 t Pepper
1 ds Cayenne pepper
1 lb Boneless, skinless chicken
breast halves cut into
cubes
1 Celery rib, chopped
1/2 c Chopped green pepper
1/4 c Chopped onion
1 10 oz frozen peas thawed
2 T Diced pimientos, drained
Hot cooked rice

INSTRUCTIONS

In a slow cooker, combine soup, flour, pepper, cayenne until smooth.
Stir in chicken, celery, green pepper and onion. Cover and cook on  low
for 7 to 8 hours or until meat juices run clear. Stir in peas,  and
pimientos. Cook 30 minutes longer or until heated through. Serve  over
rice.  Per 1 cup serving w/o rice = 183 calories, 3 gm fat, 52 mg
cholesterol, 284 mg sodium, 16 gm carbohydrate, 22 gm protein
Exchanges: 2 1/2 very lean meat.  Posted to EAT-LF Digest by "Carole"
<carolreu@interl.net> on Dec 6,  1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 161
Calories From Fat: 24
Total Fat: 2.6g
Cholesterol: 48.7mg
Sodium: 274.9mg
Potassium: 259.9mg
Carbohydrates: 12g
Fiber: <1g
Sugar: <1g
Protein: 20.6g


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