Chicken Divan Soup

Name: Chicken Divan Soup
Ingredients: Vegetable cooking spray; 1 1/4 pounds skinned, boned chicken breasts, cut into bite-size pieces; 3/4 cup chopped onion; 2 cloves garlic, minced; 1 cup cooked long-grain rice (cooked without salt or fat); 1/2 teaspoon pepper; 1/4 teaspoon salt; 2 (4-ounce) cans sliced mushrooms, drained; 1 (16-ounce) package frozen chopped broccoli, thawed; 1 (14 1/4-ounce) can no-salt-added chicken broth; 1 (12-ounce) can evaporated skimmed milk; 1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of chicken soup, undiluted

12 ingredients

1 steps

Ingredients

Vegetable cooking spray
1 1/4 pounds skinned, boned chicken breasts, cut into bite-size pieces
3/4 cup chopped onion
2 cloves garlic, minced
1 cup cooked long-grain rice (cooked without salt or fat)
1/2 teaspoon pepper
1/4 teaspoon salt
2 (4-ounce) cans sliced mushrooms, drained
1 (16-ounce) package frozen chopped broccoli, thawed
1 (14 1/4-ounce) can no-salt-added chicken broth
1 (12-ounce) can evaporated skimmed milk
1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of chicken soup, undiluted

Directions

1

Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chicken, onion, and garlic, and saute until onion is tender. Add rice and remaining ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.