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Add a photoServings: 4
Ingredients
- 1 pkg. Holly Farms chicken breast nuggets
- 1 can cream of chicken soup
- 1 c. lowfat milk
- 1 (10 ounce.) pkg. broccoli in cheese sauce
- 1 (10 ounce.) Packages cauliflower in cheese sauce
- 1 (10 ounce.) pkg. mixed vegetables (any you like!)
- 4 med. potatoes, peeled and cut into lg. chunks
Directions
- Using large electric frying pan, saute/fry lightly chicken nuggets in 1/4 c. oil. In separate bowl, mix chicken soup and lowfat milk. Add in frzn vegetables and chicken- lowfat milk mix, stirring till all vegetables are thawed. Don't mix too thoroughly because you want the vegetables to stay "whole". Add in potatoes and simmer till tender, adding water when necessary to prevent sauce from sticking.
- I usually boil my potatoes while I prepare chicken-vegetables, adding the potatoes just before they are done, and using the potato water to keep the sauce thin and smooth. By using the water from the potatoes, you keep all the nutrients from the potatoes. Kids love vegetables cooked in this sauce!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 438g | |
| Recipe makes 4 servings | |
| Calories 284 | |
| Calories from Fat 51 | 18% |
| Total Fat 5.69g | 7% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 592mg | 25% |
| Potassium 1172mg | 33% |
| Total Carbs 50.29g | 13% |
| Dietary Fiber 8.2g | 27% |
| Sugars 6.23g | 4% |
| Protein 11.22g | 18% |
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