3-3 1/2 lb cut up chicken (legs, drumsticks, breasts)
2 Tbsp butter
1 can (10-3/4 oz.) fat free cream of mushroom soup
1 cup light cream
1 can (8 oz.) water chestnuts, drained and sliced
1 pkg (10 oz.) frozen peas
1 jar (2 oz.) chopped pimiento
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Let's Make It
Brown chicken in butter in large skillet for 4 min each side. Cool. Remove skins from chicken. Spray a large baking dish with cooking spray. Place chicken in baking dish. Sprinkle with garlic powder and paprika.
In large bowl, combine soup, cream and water chestnuts. Spoon over chicken.
Bake uncovered at 350°F for 1 hour or until chicken is tender. Add peas, sprinkle with pimiento. Bake additional 10 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.