With school & church functions, I’ve had minimal time to cook so I’m all about quick & easy meal solutions these days! I’ve seen this recipe thrown together by a gal in New Mexico. It was funny because none of the ranch hands knew that it was this quick of a meal. They always thought she stewed it for for a VERY long time to give it that home cooked feeling. You can adjust ingredients to suit your tastebuds; less cream of chicken, more veges, etc but I always use at least 2 cans of the Swanson chicken, which I always keep in my pantry for quick meals like chicken quesadillas, chicken enchiladas, toss some in and make chicken and rice, or you could even substitute the ham in these calzones with Swanson chicken! Endless ideas!
INGREDIENTS
- 2 cans Cream of Chicken Soup
- 4 cups milk
- 2 cups of frozen vegetables
- 2 cans of Swanson White Premium Chunk Chicken Breast
- salt & pepper to taste ( I never add salt but I do pepper it)
DIRECTIONS
In a medium saucepan, combine cream of chicken soup, milk, and vegetables. Bring mixture to a boil. Stir in Swanson Chicken Breast. Lower heat and simmer for 15 minutes, or until vegetables are tender, stirring occasionally. That’s it!
Hint:
1. Thaw vegetables by placing in a colander and rinsing under hot water for one minute.
Disclosure: I was paid for my time & efforts, by Swanson, to create this post. I have always used and recommended Swanson Chicken. Opinions are my own, always have been, always will be.
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