4 oz sliced mushrooms
8 oz frozen mixed pepper stir-fry
1 stalk celery/thinly sliced
1 med yellow squash/diced
1/4 tsp dried thyme leaves
1 (10-3/4-oz) can 98% FF red-sodium cream of chicken soup
9 oz frozen/cooked/diced chicken breast
1/2 C frozen green peas
1/4 tsp 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.
Nutritional Information Per Serving (1-1/4 cups):
Calories: 208, Fat: 4 g, Cholesterol: 60 mg, Sodium: 529 mg,
Carbohydrate: 17 g, Dietary Fiber: 3 g, Sugars: 6 g, Protein: 24 g
Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable, 1 Carbohydrate
