Ingredients
2
cups ready-to-eat baby-cut carrots
1
cup sliced fresh mushrooms (about 3 oz)
4
small red potatoes, cut into quarters
1
jar (12 oz) chicken gravy
1 3/4
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1
teaspoon dried thyme leaves
1/2
cup frozen baby sweet peas
1
deli rotisserie chicken (2 to 2 1/2 lb), cut into serving pieces
Preparation
In 4-quart saucepan, mix all ingredients except peas and chicken.
Heat to boiling over medium-high heat. Reduce heat to medium-low. Cover; simmer about 20 minutes or until vegetables are tender.
Stir in peas and chicken. Cover; simmer about 5 minutes or until peas are tender.
