Creamy Chicken and Vegetable Stew
Author: Christy Gossett
Serves: 4
- 2 cups cooked chicken, cubed or shredded (leftovers work great or you can buy a rotisserie chicken from your local grocer)
- 1 cup leftover mixed vegetables - carrots, green beans, peas, corn (or no salt added canned mixed vegetables or frozen)
- 1 can condensed reduced sodium or heart healthy cream of mushroom soup
- 1.5 cups milk
- 1 tbsp ground black pepper
- In a medium-sized sauce pan, mix milk, vegetables, chicken, condensed soup, and pepper.
- Bring to a boil, then reduce heat and simmer for about a half an hour.
- Serve hot with biscuits, crackers, or dinner rolls.
Recipe by SoFabFood at https://sofabfood.com/creamy-chicken-and-vegetable-stew-with-leftovers/
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