Country Chicken Stew
4 ounces sliced mushrooms
8 ounces frozen mixed pepper stir-fry
1 stalk celery, thinly sliced
1 medium yellow squash, diced
1/4 teaspoon dried thyme leaves
1 (10-3/4-ounce) can 98% fat-free reduced-sodium cream of chicken soup
9 ounces frozen cooked diced chicken breast meat
1/2 cup frozen green peas
1/4 teaspoon salt
Place a medium saucepot over medium high heat until hot. Coat skillet with cooking spray and add mushrooms, pepper stir-fry, celery, squash and thyme.
Cook 3 minutes and add soup. Bring just to a boil, reduce heat, cover tightly, and simmer 30 minutes, stirring occasionally.
Stir in remaining ingredients and cook 5 minutes longer to heat thoroughly. Yield: Serves 4.