Portion Size: 3 oz. chicken 1 cup vegetables with sauce

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cans (14 oz.) fat free evaporated milk	For vegans: use vegan cream cheese
1/2 cup flour
2 ½ lbs. meatless chicken pieces
1 1/2 lbs. fresh mushrooms	Washed and sliced.
4 potatoes	Washed, peeled and cubed.
2 cups pearl onions	Washed, peeled and cut in half
4 large carrots	Washed, peeled and sliced.
2 cups frozen peas
2 cups reduced sodium vegan chicken broth
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/4 cup chopped fresh parsley or 2 T. dried	For fresh: Wash, trim and chop

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Combine evaporated milk and flour until smooth.
2	Place chicken, mushrooms, potatoes, onions, carrots and peas in a large pot.
3	Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary.
4	Cook on medium heat until heated through. Stirring occasionally for about 30 minutes.  Stir in parsley just before serving.	Cook until internal temperature reaches 165°F.