Saturday, April 4, 2009

This recipe is so easy to prepare and "hides" veggies from picky eaters who may hesitate to eat them when they are served alone.

Easy Southwest Chicken and Corn Bread in the Crock Pot

1 can reduced fat and sodium cream of chicken
1/4 cup butter, melted
1/4 cup water
1 bag frozen southwestern style corn
(If you can't find this, substitute a bag of frozen corn with a 1/4 cup of fresh, chopped onions and 1/4 cup fresh, chopped red peppers.)
1 10 ounce box frozen, chopped broccoli,
thawed just enough to break up and mix with other ingredients
2 chicken breasts cooked and chopped
8 ounces cornbread stuffing mix (equals half a bag)

In a very large bowl, stir soup, melted butter and water together. Add the other ingredients and stir everything until it is mixed well. Transfer this to the crock pot, cover and set it on high, but also set a kitchen timer and cook it for only 2 1/2 hours. Serve this alone or with a side dish of your choice. We Bouldens eat green beans with every meal, so that was our obvious choice.




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