4 cups cooked brown rice
1 cup low-fat cream of chicken soup
2/3 cup skim milk
3 cups frozen peas and carrots
2 cups fresh, sliced mushrooms
1 green bell pepper, sliced
12 ounces cubed chicken breast, skinless
1/8 tsp black pepper to taste
Place soup, milk and vegetables in sauce pan over medium-high heat. Bring to a boil, stirring occasionally.
Add chicken and black pepper, return to a boil, cover and reduce to a simmer. Cook until chunks of chicken are firm and no longer pink in the center, about 10 minutes.
Serve over brown rice. This dish goes great with a big tossed salad.