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Nacho Cheese Chicken Chowder
- Makes: 6 servings
4 hrs to 5 hrs (low) or 2-2.5 hours (high)
This thick chowder recipe is a good way to lure picky eaters away from macaroni and cheese at dinnertime, especially if you have breadsticks to dip into it.
skinless, boneless chicken breast halves, cut into 1/2-inch pieces
14 1/2 -
Mexican-style stewed tomatoes
10 3/4 -
condensed nacho cheese soup
frozen whole kernel corn (2 cups)
Shredded Mexican-style or cheddar cheese
In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Sprinkle each serving with cheese. Makes 6 servings.
(Nacho Cheese Chicken Chowder)
Servings Per Recipe 6, iron (mg) 1, fiber (g) 2, sugar (g) 7, pro. (g) 23, carb. (g) 24, Pyridoxine (Vit. B6) (mg) 0, Potassium (mg) 154, vit. A (IU) 1166, Niacin (mg) 7, calcium (mg) 121, vit. C (mg) 5, cal. (kcal) 244, Fat, total (g) 6, Riboflavin (mg) 0, Cobalamin (Vit. B12) (µg) 0, Thiamin (mg) 0, sodium (mg) 647, sat. fat (g) 3, chol. (mg) 55