1 cup skim milk
1/4 cup cornstarch
1 tablespoon garlic salt
1 (14.5 ounce) can fat-free chicken broth
Dash of pepper
3 (8 ounce) cans no-salt-added mixed vegetables, drained
1 1/2 pounds skinless, boneless chicken,
cooked and cut into bite-size pieces
Put the milk, cornstarch, salt and chicken broth into a Dutch oven. Mix well
before turning on heat, dissolving cornstarch completely. Turn heat on medium.
(Recipe Continues Below)
Add drained mixed vegetables and cooked bite sized pieces of chicken. Stir
occasionally and cook approximately 10 to 12 minutes or until mixture is creamy.
Serve over two biscuits.
Add more points for the biscuits.
(Recipe Continues Below)
One 1/2 cup serving (calculated w/o biscuits) equals: Calories 126; Fat 1g;
Fiber 2g; Carbohydrates 9g; Protein 18g; Cholesterol 40mg; Sodium 256mg
3
WW points
