Ingredients
1 lb boneless skinless chicken breast
5 medium carrots
4 stalks celery
1 medium onions
1 tsp dried tarragon
1 tsp dried thyme
1 tsp poultry seasoning
10 3/4 oz can RF Reduced Sodium cream of chicken soup
1 envelope onion soup mix
1 C – FF chicken broth
1 T cornstarch
OVEN VERSION:
Slice carrots, celery and onions. Place chicken, carrots, celery and onion in 2 qt casserole. Sprinkle with spices. Combine cream of chicken soup, onion soup mix, chicken broth and cornstarch. Pour over chicken and veggies. Bake at 375 until finished - 30 to 40 minutes.
CROCKPOT VERSION: Place sliced carrots, onion and celery on bottom of crock pot. Filet chicken breasts and place on top of veggies. Sprinkle salt and pepper; crush dried tarragon and thyme over chicken. Pour canned soup over chicken. Sprinkle dried onion soup mix over the top. Cook on high for 4-6 hours. 20 minutes before serving, dissolve cornstarch in the fat free chicken broth and pour into crock pot.
Serve over hot cooked rice or noodles.
Per Serving (excluding unknown items): 258 Calories; 4g Fat (12.5% calories from fat); 32g Protein; 26g Carbohydrate; 5g Dietary Fiber; 72mg Cholesterol; 1168mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 1/2 Fat.
