Estimated WW Points: ~7 per serving (makes 4 servings)
✅ Ingredients:
For the Chicken & Gravy:
- 2 boneless, skinless chicken breasts
- 1 can Campbell’s 98% fat free Cream of Chicken soup
- 1 packet dry chicken gravy mix
- 2 cups low-sodium chicken broth
For the Mash & Sides:
- Yukon Gold potatoes (about 1–1.5 lbs)
- 1 tbsp I Can’t Believe It’s Not Butter
- 1–2 tbsp plain nonfat Greek yogurt
- Salt & pepper to taste
- 1 cup Green Giant frozen corn (no added butter)
🍴 Instructions:
- Pressure cook the chicken, soup, broth, and gravy mix together for about 12–15 minutes until the chicken is tender and shreddable. Shred and stir well.
- Meanwhile, boil and mash the Yukon Gold potatoes, adding the butter and Greek yogurt for creaminess.
- Heat the corn separately (microwave or stovetop).
- Assemble the bowl: Mashed potatoes on bottom, a scoop of shredded chicken and gravy, and corn on the side or right on top.
