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Chicken Casserole Puree

mistysj

By mistysj, in Purée (stage 2)

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mistysj    1,939

mistysj
Posted

400 grams puréed chicken (14 oz)

1 can vegetable Soup, drained

1 can cream of mushroom Soup concentrate

1/2 cup cooked rice

4 tsp Benefiber (2 serves)

Purée until smooth. Line a muffin tin with muffin cups and put 1/2 cup mixture into each. Freeze

for three hours or so, then remove from the muffin tin (you may need to use a plastic knife to help), peel,off the paper, and put into zip loc bags.

Serves: 9

Calories: 115

Protein: 11

Fat: 3.4

Sugars: 2.4

Fiber: 1

crosseyedtango, iciprian47 and Mrs_Bulldog0509 reacted to this

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mistysj    1,939

mistysj
Posted

I had this for lunch. It is a bit bland but it's still nice to have something that's not a sweet liquid! I found it very soothing. Careful though, some of the corn from the vegetable Soup did not puree. I just picked it out and didn't try to eat it.

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