- 1 lb boneless skinless chicken breast, diced
- 2 teaspoons garlic, minced
- 2 (10 3/4 ounce) cans cream of chicken soup
- 1 (32 ounce) bag frozen mixed vegetables
Directions See How It's Made
- Saute diced chicken until no longer pink. Leave frozen vegetables on counter to defrost at room temperature while cooking the chicken.
- Add in frozen vegetables and undiluted can of soup. Cover and Simmer until warmed through, about 10 minutes.
- Serve over biscuits, toast or cooked rice.