Chia seed pudding with a creamy texture, flavor, and appeal. Whatever fruit you want can be used as the garnish.
| Prep Time: | 10 mins |
| Cook Time: | 7 hrs 5 mins |
| Total Time: | 7 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ¾ cups Swanson® Chicken Stock
- 1 (10.75 ounce) can Campbell’s® Condensed Cream of Potato Soup
- 1 teaspoon dried thyme leaves, crushed
- 1 ½ pounds veal for stew
- 1 (8 ounce) package sliced mushrooms
- 8 green onions, sliced
- 2 tablespoons all-purpose flour
- ¼ cup water
- 1 cup shredded Swiss cheese
- Hot cooked egg noodles
- Freshly ground black pepper
Instructions
- Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.
- Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
- Stir in the cheese. Serve over the noodles. Season with the black pepper.
Nutrition Facts
| Calories | 651 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 228 mg |
| Dietary Fiber | 5 g |
| Protein | 53 g |
| Saturated Fat | 10 g |
| Sodium | 1003 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |