- 6
4.6/5
(11 Votes)
Ingredients
- 2 cups ready-to-eat baby-cut carrots
- 1 cup sliced fresh mushrooms (about 3 oz)
- 4 small red potatoes, cut into quarters
- 1 jar (12 oz) chicken gravy
- 1 3/4 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
- 1 teaspoon dried thyme leaves
- 1/2 cup Green Giant® Valley Fresh Steamers™ frozen baby sweet peas
- 1 deli rotisserie chicken (2 to 2 1/2 lb), cut into serving pieces
Preparation
Step 1
In 4-quart saucepan, mix all ingredients except peas and chicken.
Heat to boiling over medium-high heat. Reduce heat to medium-low. Cover; simmer about 20 minutes or until vegetables are tender.
Stir in peas and chicken. Cover; simmer about 5 minutes or until peas are tender.