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Title: Chicken Broccoli Parmesan
Categories: Easy Lowfat Chicken Mushroom
Yield: 4 Servings
| CAMPBELL'S SOUP BROCHURE | ||
| 2 | tb | Oil |
| 1 | lb | Chicken breasts, boneless |
| 1/4 | c | Onions, chopped |
| 1 | cn | Soup, cream of mushroom |
| 2 | tb | Milk |
| 1 | tb | Sherry |
| 8 | oz | Mushrooms, canned |
| 1 | c | Broccoli; cooked |
| 1/2 | c | Parmesan cheese, grated |
Cut chicken into cubes. Heat oil in skillet. Cook chicken and onion until chicken is browned and onion is tender. Stir in soup, milk, and sherry; add mushrooms, broccoli, and cheese. Reduce heat to low. Cover; simmer 10 minues, stirring occasionally. Serve over hot cooked spaghetti.
Sylvia's comments: when I stirred a couple cups of cooked rice into it, this became a fast one-pan meal.
MM by Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes
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