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Country Chicken Stew -- e-w

Source of Recipe

"Quick and Easy Low-Carb Cooking" by Nancy Hughes
Country Chicken Stew -- e-w
Yield: 4 servings

- 4 ounces sliced mushrooms
- 8 ounces frozen mixed pepper stir-fry
- 1 stalk celery, thinly sliced
- 1 medium yellow squash, diced
- 1/4 teaspoon dried thyme leaves
- 1 (10-3/4-ounce) can 98% fat-free reduced-sodium cream of chicken soup
- 9 ounces frozen cooked diced chicken breast meat
- 1/2 cup frozen green peas
- 1/4 teaspoon salt

Place a medium saucepot over medium high heat until hot. Coat skillet with cooking spray and add mushrooms, pepper stir-fry, celery, squash and thyme.

Cook 3 minutes and add soup. Bring just to a boil, reduce heat, cover tightly, and simmer 30 minutes, stirring occasionally.

Stir in remaining ingredients and cook 5 minutes longer to heat thoroughly.

One 1-1/4 cup serving equals): Calories: 208, Fat: 4 g, Cholesterol: 60 mg, Sodium: 529 mg, Carbohydrate: 17 g, Dietary Fiber: 3 g, Sugars: 6 g, Protein: 24 g +++EXC: 3 Very Lean Meat, 1 Vegetable, 1 Carbohydrate +++WWP: 4