1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3 tablespoons all-purpose flour
1/4 teaspoon pepper
Dash cayenne pepper
1 pound boneless skinless chicken breasts, cubed
1 celery rib, chopped
1/2 cup chopped green pepper
1/4 cup chopped onion
1 package (10 ounces) frozen peas, thawed
2 tablespoons diced pimientos, drained
Hot cooked rice
1In a 3-qt. slow cooker, combine soup, flour, pepper and cayenne until smooth. Stir in chicken, celery, green pepper and onion. Cover and cook on low for 7 to 8 hours or until meat is no longer pink. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve with rice.
This recipe contains less then 350 calories per serving.
Prep: 10 min. Cook: 7-1/2 hours
Makes 6 servings
1 cup chicken mixture: 174 calories, 3g fat (1g saturated fat), 44mg cholesterol, 268mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch.