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Ingredients
- 1 cup light sour cream or no fat sour cream
- 2 Tbsp all purpose flour
- 3 cups frozen broccoli, carrots, water chestnuts & red pepper veg mix**
- 3/4 LB deli cooked chicken or turkey breast, cubed
- 1 (10 1/2oz) can condensed chicken broth
- Salt and pepper
- 3 thick English muffins, split, toasted (or put over top of baked
- potato)
Details
Preparation time 15mins
Cooking time 154mins
Preparation
Step 1
In small bowl, with wire whisk, stir together sour cream and flour until smooth; set aside. In 4 qt. saucepan combine frozen vegetables, chicken and chicken broth. Cook over medium high heat, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes). Reduce heat to medium. Add sour cream mixture. Continue cooking, stirring constantly, until mixture thickens and just comes to a boil (1 to 2 minutes). Remove from heat; stir in salt and pepper to taste. Serve hot mixture over toasted English muffins or baked potatoes.
**3 cups of your favorite frozen vegetable mix can be substituted.
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