Oct 16, 2014

We all really enjoyed this recipe! It’s quick and easy but best of all it’s loaded with flavor. This would be an awesome start to a pot pie it would also be awesome served loaded full of vegetables and served over biscuits.

What I loved was that it was only 7 Weight Watchers points (plus) not including anything that was being served with it like rice or potatoes.

We served our over mashed potatoes which was amazing. I think this would also be fantastic served over brown rice. Oh yes, I forgot to mention that this isn't a pretty recipe.

Serves 5
  • 3 boneless skinless chicken breasts (about 1 pounds)
  • 1 packages brown gravy mix (I used pioneer)
  • 1 can (10-3/4 ounces) low fat low sodium cream of chicken soup
  • 2 cups water
  • 1 tbsp. dry onion flakes
  • 1 tsp garlic powder
  • 1 cup of frozen pea and carrot mix
  • Fresh ground black pepper to taste
  • Mashed potatoes or Rice prepared
  1. To a dutch oven add dry gravy, onion flakes, garlic powder, water, and cream of chicken soup. Using a whisk mix all together.
  2. Add chicken breast to the pot and cover with gravy bring to a boil then reduce heat to a medium and cover. Cook for 1-1/2 to 2 hours or until chicken starts to fall apart. Stir often to prevent burning and sticking.
  3. Shred chicken breast in the pot then add 1 cup of frozen peas and carrots mix well then recover the pot. Cook for another 2o minutes.
  4. Serve over mashed potatoes, or rice or toast.
Adapted from Original Recipe Source

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