Recipe by: Anita's Tried & True Recipes
5.5 Points Per Serving (old points system)
1/2 tsp olive oil
2 c ground chicken breast, skinless -- cooked
1/2 c onions -- chopped
1/2 c red and green bell peppers -- chopped
1 c frozen green peas -- thawed
10 3/4 ozs low-fat cream of mushroom soup (I use cream LF cream of chicken
1 3/4 c water
1 c long-grain white rice
2 tsps salt
In a saucepan, heat oil over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender.Stir in peas, cream of mushroom soup, water, rice, and salt. Cover and bring to a boil. Reduce heat and simmer until rice is done.
Makes 6 servings
5.5 Points Per Serving (old points system)
1/2 tsp olive oil
2 c ground chicken breast, skinless -- cooked
1/2 c onions -- chopped
1/2 c red and green bell peppers -- chopped
1 c frozen green peas -- thawed
10 3/4 ozs low-fat cream of mushroom soup (I use cream LF cream of chicken
1 3/4 c water
1 c long-grain white rice
2 tsps salt
In a saucepan, heat oil over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender.Stir in peas, cream of mushroom soup, water, rice, and salt. Cover and bring to a boil. Reduce heat and simmer until rice is done.
Makes 6 servings
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