Chicken and Broccoli OAMC

• 4 cups broccoli florets
• 1 red bell pepper, seeded and cut into chunks
• 1 onion, chopped
• 1 lb boneless skinless chicken breast, cut into strips
• 1 (10 3/4 ounce) can cream of broccoli soup, reduced fat
• 12 cup water
• 1 teaspoon dried basil leaves
• 12 cup shredded cheddar cheese, reduced fat

1. In a large non stick skillet coated with non stick spray, stir fry the broccoli, red pepper, and onion until crisp tender, about 4 minutes.
2. Remove vegetables and set aside.
3. Coat pan again with non stick spray and add the chicken.
4. Stir fry until no longer pink, about 6 minutes.
5. Add the cream of broccoli soup, water, and basil.
6. Mix well.
7. Stir in the pepper mixture.
8. Bring to a boil, reduce heat, and cook for 10 minutes Add the cheese, stirring until the cheese is melted.
9. To freeze: Cool to room temperature, then wrap, label, and freeze.
10. Freeze up to 3 months.
11. Remove from freezer to defrost.
12. Reheat in a non stick skillet over low heat.

broccoli florets, red bell pepper, onion, chicken breast, cream of broccoli soup, water, basil, cheddar cheese

Taken from www.food.com/recipe/chicken-and-broccoli-oamc-422301 (may not work)