Serves: 5
Total Calories: 121

1 tablespoon butter or margarine
1 , small red or green bell pepper, , chopped (1/2 cup)
2 , medium green onions, , sliced (2 tablespoons)
1 (10-ounce) package frozen whole kernel corn or 2 cups fresh whole kernel corn
1 cup frozen baby lima beans
1/4 cup half and half
2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/8 teaspoon pepper

1. Melt butter in 8-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.

2. Stir in remaining ingredients reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.

wing it!
This convenient succotash, made with frozen vegetables, can be made year-round, but in the summer months, it's even more delicious if you use fresh corn cut off the cob. Fresh corn on the cob is at its peak in summer.

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 121
Calories from Fat: 35

More Recipes from the Betty Crocker Rotisserie Chicken Cookbook:
-Brunch Is On
-Casual Get-Together
-Enjoy Sunday Supper
-Family Night Dinner
-Go Greek
-Head Down South
-Lunch for the Kids
-Make It Italian Tonight
-Mexican Fiesta
-Off to the Orient
-Romantic Evening
-Sail to the Caribbean
Asparagus with Parmesan
Caramel-Pecan Brownies
Chocolate-Laced Kiwi with Orange Sauce
Creamy Confetti Succotash
Greek Salad
Hot and Spicy Collard Greens
Italian New Potato Salad
Raspberry-White Chocolate Muffins
Stir-Fried Green Beans and Peppers
Tangy Coleslaw
Toasted Bananas
Triple-Berry Shortcakes
White Chocolate-Dipped Strawberries