Chinese Chicken And Cabbage Stew
|Canned cream of chicken soup||10 3⁄4 Ounce (1 Can, Healthy Request)|
|Water||1 Cup (16 tbs)|
|Reduced-sodium soy sauce||2 Tablespoon|
|Chopped cabbage||3 Cup (48 tbs)|
|Shredded carrots||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||2 1⁄2 Ounce, drained (1/2 Cup, 1 Jar)|
|Diced cooked chicken breast||8 Ounce (1 1/2 Cups)|
|Cooked spaghetti||2 Cup (32 tbs), drained, rinsed|
|Parsley flakes||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine chicken soup, water, and soy sauce.
Add cabbage, carrots, onion, and mushrooms.
Mix well to combine.
Stir in chicken, spaghetti, parsley flakes, and black pepper.
Cover and cook on High for 3 to 4 hours.
Mix well before serving.
Serving size: Complete recipe
Calories 1385 Calories from Fat 442
% Daily Value*
Total Fat 49 g75.8%
Saturated Fat 12.6 g63.1%
Trans Fat 0 g
Cholesterol 126.4 mg42.1%
Sodium 4194.7 mg174.8%
Total Carbohydrates 179 g59.6%
Dietary Fiber 26.8 g107.2%
Sugars 23.9 g
Protein 68 g135.4%
Vitamin A 531.9% Vitamin C 198.5%
Calcium 37.3% Iron 89%
*Based on a 2000 Calorie diet