Cost per serving $0.76 view details
- 1 pkt Pepperidge Farm frzn puff pastry shells
- 1 Tbsp. vegetable oil
- 1 med onion minced
- 1 can Campbell's cream of chicken - (10 3/4 ounce)
- 1/2 c. lowfat milk
- 1 pkt frzn peas and carrots - (10 ounce)
- 2 c. cubed cooked chicken
- Bake pastry shells according to package directions.
- Heat oil in skillet. Add in onion and cook till tender.
- Add in soup, lowfat milk and peas and carrots. Heat to a boil. Cover and cook over low heat 5 min or possibly till vegetables are tender.
- Add in chicken and heat through. Serve in pastry shells.
- This recipe yields 6 servings.
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|Amount Per Serving||%DV|
|Serving Size 198g|
|Recipe makes 6 servings|
|Calories from Fat 150||54%|
|Total Fat 16.66g||21%|
|Saturated Fat 4.22g||17%|
|Trans Fat 0.06g|
|Total Carbs 16.18g||4%|
|Dietary Fiber 2.5g||8%|