| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(10 3/4 oz) lowfat cream of chicken soup undiluted |
| 3 |
tb |
All-purpose flour |
| 1/4 |
ts |
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 |
pk |
(10 oz) frozen peas; thawed |
| 2 |
tb |
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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