I am always looking for a way to save a buck….or two or three…..
So, whenever I can use left-overs from one meal to make another,this pleases me!! This is a great way to use left-over rotisserie chicken, baked chicken, any kind of chicken. You can use canned as well, but that wouldn’t save you anything….unless you had great coupons or you could get it free!!! Anyway, on to the recipe….
CREAMY CHICKEN
1 can cream of mushroom soup (could use cream of chicken or celery if you prefer)
1/2 c. dairy sour cream (could use non-dairy )
1-2 c. leftover or canned chicken (amount can varie, depending on your tastes)
1 bag frozen mixed veggies (any variety you like)
2 T. chopped parsley
Combine soup and sour cream in a large saucepan. Break chicken up into bite-size pieces and stir into soup mixture with veggies; heat slowly stirring several times, to boiling. Simmer 5 minutes, to blend flavor. Stir in parsley. Can serve over rice or noodles or potatoes.
For more Tempt My Tummy goodness..go see Lisa!!
Oh, yum. I make something similar with turkey and creamed soup in place of your sour cream. It’s a great comfort food.
I shared an easy one-bowl zucchini bread in my post today.
I love recipes like this. Simple, practical and uses up the leftovers. Thanks!!
.-= Lisa@Blessedwithgrace´s last blog ..Tempt My Tummy Tuesday…. full of flavor and simple =-.