Creamed Chicken and Vegetables

• 3 cups frozen mixed peas, carrots, baby corn, and snow peas or mixed peas and carrots
• 1 10-ounce can low-fat condensed cream of chicken soup (lowest sodium available)
• 1/2 cup bottled or canned mushrooms, drained
• 8 ounces frozen cooked diced skinless chicken breast pieces, cut into about 1-inch cubes
• 1/3 cup fat-free, low-sodium chicken broth or water
• 1/2 teaspoon dried tarragon, crumbled
• 1/4 teaspoon pepper

1. In a medium saucepan, stir together all the ingredients.
2. Cook, covered, over medium heat for 20 minutes, or until the vegetables are tender and the mixture is completely heated, stirring occasionally.
3. Substitute two 5-ounce cans very low sodium white or light tuna in water, drained and flaked, for the chicken.
4. (Per Serving)
5. Calories: 207
6. Total Fat: 4.0g
7. Saturated: 1.5g
8. Trans: 0.0g
9. Polyunsaturated: 1.0g
10. Monounsaturated: 1.0g
11. Cholesterol: 51mg
12. Sodium: 475mg
13. Carbohydrates: 19g
14. Fiber: 3g
15. Sugars: 6g
16. Protein: 22g
17. Dietary Exchanges
18. 1 1/2 Starch
19. 2 Very Lean Meat
20. (Per Serving)
21. Calories: 182
22. Total Fat: 2.5g
23. Saturated: 0.5g
24. Trans: 0.0g
25. Polyunsaturated: 0.5g
26. Monounsaturated: 0.5g
27. Cholesterol: 33mg
28. Sodium: 474mg
29. Carbohydrates: 19g
30. Fiber: 3g
31. Sugars: 6g
32. Protein: 22g
33. Dietary Exchanges
34. 1 1/2 Starch
35. 2 1/2 Very Lean Meat

carrots, lowfat condensed cream of chicken soup, mushrooms, chicken, chicken broth, tarragon, pepper

Taken from www.epicurious.com/recipes/food/views/creamed-chicken-and-vegetables-375746 (may not work)