1. In a large stock pan, brown chicken in 4 tablespoons of butter until in longer pink.
2. Add water, onions, carrots, celery and corn to the mixture. Simmer, uncovered for 10 minutes.
3. Stir in condensed soup and milk until smooth.
4. Stir in shredded cheese until melted.
Serve with toast or English muffin.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (142g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.8mg||0 %|
|Potassium 53.5mg||1 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 3.1g|
|Protein 0.6g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 16
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