BBQ Chicken Empanadas
35 MIN
| 1 | pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Rotisserie Seasoned (9 oz.) |
| 1 | can (10.75 ounces) reduced sodium, low fat cream of chicken soup |
| 1 3/4 | cups (14 ounce) low sodium, low fat chicken broth |
| 16 | ounces frozen broccoli cuts |
| 1/4 | cup finely chopped onion |
| 1 1/2 | cups (6 ounces) reduced fat shredded cheddar cheese |
| 1 | In a large saucepan combine soup, chicken broth, broccoli, onion and chicken; bring to a boil over high heat. Reduce heat to low; cover and simmer for 10 to 12 minutes or until broccoli is tender. |
| 2 | Remove from heat; stir in cheese until melted. Serve warm. |
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