1 1/2 lbs boneless, skinless chicken breast or tenderloins, diced
2 cups low-sodium chicken broth
2 small cans Campbell's Healthy Request Cream of Mushroom Soup (or Cream of Chicken Soup)
3 oz Neufchatel reduced fat cream cheese
4 TBSP fresh, snipped chives (can use dry also)
1 cup canned mushrooms, drained
In large non-stick, high side skillet, add 2 cups broth and diced chicken breast. Bring to a boil over high heat, then turn heat down to med-high and continue cooking chicken, stirring occasionally, for about 15 minutes until no longer pink inside and tender. Add cream of mushroom soup, chives, mushrooms, and Neufchatel cream cheese and stir well until cream cheese is melted and all ingredients are incorporated well and mixture is hot, about 5-10 minutes. Serve as is or over whole wheat noodles or brown rice.