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Chicken Shortcakes

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Ingredients
  Frozen peas and carrots 1 Cup (16 tbs)
  Canned condensed cheddar cheese soup 11 Ounce (1 Can)
  Milk 1⁄4 Cup (4 tbs)
  Bottled hot pepper sauce 3 Dash
  Cooked and cubed chicken 1 1⁄2 Cup (24 tbs)
  Rusks/3 english muffin 6 , split and toasted
Directions

In a medium saucepan cook the vegetables, covered, in 1/4 cup boiling water for 5 minutes.
Drain.
Set aside.
In the same saucepan stir together soup, milk, and hot pepper sauce.
Add chicken and cooked vegetables.
Cook over medium heat about 10 minutes or till heated through, stirring occasionally.
To serve, place 2 rusks or toasted English muffin halves on each of 3 dinner plates.
Spoon chicken mixture over rusks or muffin halves.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Quick, Healthy
Cook Time: 
15 Minutes
Servings: 
3

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 299 Calories from Fat 61

% Daily Value*

Total Fat 6 g9.5%

Saturated Fat 2.5 g12.7%

Trans Fat 0 g

Cholesterol 89.3 mg29.8%

Sodium 469.5 mg19.6%

Total Carbohydrates 28 g9.2%

Dietary Fiber 2.9 g11.5%

Sugars 5.5 g

Protein 30 g60.4%

Vitamin A 71.8% Vitamin C 11%

Calcium 7.2% Iron 8%

*Based on a 2000 Calorie diet

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Chicken Shortcakes Recipe