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Ingredientes
- 1 pkt Pepperidge Farm frzn puff pastry shells
- 1 Tbsp. vegetable oil
- 1 med onion minced
- 1 can Campbell's cream of chicken - (10 3/4 ounce)
- 1/2 c. lowfat milk
- 1 pkt frzn peas and carrots - (10 ounce)
- 2 c. cubed cooked chicken
Direcciones
- Bake pastry shells according to package directions.
- Heat oil in skillet. Add in onion and cook till tender.
- Add in soup, lowfat milk and peas and carrots. Heat to a boil. Cover and cook over low heat 5 min or possibly till vegetables are tender.
- Add in chicken and heat through. Serve in pastry shells.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 276 | |
| Calories from Fat 150 | 54% |
| Total Fat 16.66g | 21% |
| Saturated Fat 4.22g | 17% |
| Trans Fat 0.06g | |
| Cholesterol 45mg | 15% |
| Sodium 451mg | 19% |
| Potassium 258mg | 7% |
| Total Carbs 16.18g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.46g | 3% |
| Protein 15.09g | 24% |
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