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2 (11 oz.) cans condensed nacho cheese soup 3 1/2 c. 1% low-fat milk 1 (12 oz.) box frozen mashed winter squash 1 (14 1/2 oz.) can zesty diced tomatoes with mild green chilies 1 lb. skinned boned chicken breasts scallions, sliced (garnish) Whisk soup and milk in a large saucepan until smooth. Stir in frozen squash. Bring to a gently boil, stirring often and breaking up squash as it thaws. Stir in tomatoes. Cut chicken in bite-size pieces and add to soup; cook, stirring 3 to 4 minutes until chicken is cooked through. Serve sprinkled with scallions. Yields 6 to 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |