Flavorful roasted garlic mashed potatoes are hiding under this creamy chicken and vegetable sauce.
can (10 3/4 oz) condensed cream of chicken or cream of mushroom soup
cups diced cooked chicken or turkey (1/2 lb)
box (9 oz) frozen cut broccoli
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
Water, milk and butter called for on potatoes pouch
In 2-quart saucepan, heat 1/2 cup milk and the soup to boiling, stirring frequently. Stir in chicken and broccoli.
Reduce heat; cover and simmer about 5 minutes or until broccoli is tender. Stir in tomatoes.
Make potatoes as directed on pouch, using water, milk and butter. Serve chicken mixture over potatoes.
Lower fat and calories by using fat-free (skim) milk and reduced-fat condensed cream of chicken soup.
For extra flavor and color, sprinkle finely grated Parmesan cheese and chopped fresh basil or parsley over the chicken mixture.
Betty Crocker® Potato Buds® instant mashed potatoes (enough for 4 servings) can be substituted for the roasted garlic mashed potatoes.
You can make this dish from foods you keep on the shelf or in the freezer. Two 5-ounce cans of chunk chicken can replace the diced cooked chicken.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.