My mom and I tried this recipe a couple weeks ago and really liked it. I admit I was a little hesitant when reading through the ingredients when I got to Raisins...But I liked it. We debated whether to add them or not and in the end decided they would be easy to pick out if we didn't like them. I'm glad we added them. I know my husband doesn't like raisins that have been cooked in any way. So if you would prefer, you could easily leave them out. The recipe says this makes 4 servings but I personally say it makes at least 6. Unless you and 3 other people are REALLY hungry.
1-1/2 lbs. boneless skinless chicken breasts, cubed
2 cups frozen broccoli florets, thawed
1 cup julienned carrots
1/2 cup chopped onion
1 Tbsp. olive oil
1 can (10 3/4 oz) condensed cream of broccoli soup, undiluted
1 cup dry stuffing mix
1 cup milk
1/4 cup raisins
1/8 tsp. pepper
1 cup shredded colby cheese
*In large skilled, saute chicken and vegetables in oil for 5-6 minutes, or until chicken is no longer pink.
*Stir in soup, stuffing, milk, raisins, and pepper. Cook, uncovered, over medium heat for 8-10 minutes or until heated through. Sprinkle with cheese. Remove from heat; cover and let stand until cheese is melted.
Note: I could only find Broccoli Cheddar soup so that is what I used. It worked fine. Plus I added extra cheese to the top so a little extra cheese flavor in the soup didn't bother me one bit!
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