Name: Chicken Divan Soup
Yield: 6 servings (serving size: 1 1/2 cups)
Ingredients: Vegetable cooking spray; 1 ¼ pounds skinned, boned chicken breasts, cut into bite-size pieces; ¾ cup chopped onion; 2 cloves garlic, minced; 1 cup cooked long-grain rice (cooked without salt or fat); ½ teaspoon pepper; ¼ teaspoon salt; 2 (4-ounce) cans sliced mushrooms, drained; 1 (16-ounce) package frozen chopped broccoli, thawed; 1 (14 1/4-ounce) can no-salt-added chicken broth; 1 (12-ounce) can evaporated skimmed milk; 1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of chicken soup, undiluted

Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chicken, onion, and garlic, and saute until onion is tender. Add rice and remaining ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

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Chicken Divan Soup

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