This is a yummy, healthy, quick dinner. I found the recipie in a cooking magazine and changed it up a bit. You can put it over egg noodles, rice or mashed potatos. Feeds 4. Takes about 25 minutes total.
1-1/2 lb boneless, skinless chicken breast, cubed
2 cups frozen cut broccoli, thawed
1 cup shredded or cut carrots
1/2 cup chopped onion
1 Tbsp. olive oil
1 can (10-3/4oz.) condensed cream of broccoli soup, undiluted
1 cup milk
1/8 tsp. pepper
1 cup shredded colby cheese
1. While making the recipe, cook mashed potatos, rice or eggs noodles to go with the chicken and broccoli skillet.
2. In a large skillet, saute onion in oil for a minute or two then add chicken, broccoli and carrots. Saute for 5-6 minutes or until chicken is no longer pink.
3. Stir in the soup, milk and pepper. Cook, uncovered, over medium heat for 8-10 minutes or until heated through. Sprinkle with cheese. Remove from heat; cover and let stand until cheese is melted. Serve over desired dish. Goes well with biscuits.
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