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Rotisserie Chicken and Veggie Chowder


Serves: 4

Prep Time: 10 minutes

Cooking Time: 8 minutes

Difficulty: Easy

Comments

You can use any variety of frozen or fresh veggies that you have on hand in this dish. Also, lighten this dish up by substituting milk for the half and half.

Ingredients

2 cups vegetables, mixed, frozen

1 jalapeno chili pepper, minced (optional)

1 tablespoon butter

2 tablespoons flour, all purpose

3 cups milk, 1% fat

1 cup half and half

2 cups hash browns, southwest style, frozen

1 pound chicken breast, boneless and skinless, cooked

1/4 cup parsley, fresh, snipped

2 tablespoons lemon(s), juice only

1/2 teaspoon pepper, black, ground

1/4 teaspoon salt

Preparation

In a large saucepan melt the butter and cook the frozen vegetables and jalapeno over medium heat for about 4 minutes or until tender. Stir in flour and then milk and half and half. Stir until simmering to thicken. Stir and cook for 2 more minutes. Mix in the hash browns, chicken, parsley, lemon juice, salt and pepper. Heat through and serve.

Nutrition

Per Serving About: 500 calories, 16 g fat, 8 g saturated fat, 0 g trans fat, 48 g protein, 40 g carbohydrates, 4 g dietary fiber, 420 mg sodium


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