Serves: 4
Total Calories: 43

1 3/4 cups water
1 cup uncooked couscous
1 can (10 3/4 ounces) condensed reduced-fat cream of chicken soup
1/2 cup water
1 1/2 teaspoons curry powder
1 1/2 cups cut-up cooked chicken
2 cups frozen mixed vegetables, thawed

1. Heat 1 3/4 cups water to boiling in 10-inch nonstick skillet. Stir in couscous remove from heat. Cover and let stand about 5 minutes or until water is absorbed. Remove couscous to large serving platter keep warm.

2. Heat soup, 1/2 cup water, the curry powder, chicken and vegetables to boiling in same skillet reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are tender. Pour chicken mixture over couscous.

wing it!
Round this meal out with an easy, low-fat dessert. Slice a purchased angel food cake loaf into slices. Top with berries or sliced fruit such as peaches or nectarines.

1 SERVING: Calories 370 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 50mg Sodium 670mg Carbohydrate 51g (Dietary Fiber 6g) Protein 25g * % DAILY VALUE: Vitamin A 84% Vitamin C 2% Calcium 4% Iron 12% * DIET EXCHANGES: 3 Starch, 1 Vegetable, 1 1/2 Lean Meat * CARBOHYDRATE CHOICES: 3 1/2

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: 4
Total Calories: 43
Calories from Fat: 4

More Recipes from the Betty Crocker Rotisserie Chicken Cookbook:
Chicken Divan
Chicken Paprika
Chicken Thermidor
Chicken and Dumplings
Chicken with Roasted Peppers and Couscous
Chicken à la King
Creamy Chicken and Vegetables with Noodles
Easy Curried Chicken and Couscous
Easy Mexican Chicken and Beans
Everyday Chicken Risotto
Fiesta Chicken and Rice
Slim and Trim Jambalaya
Sweet-and-Sour Chicken Crepes
Vegetable-Chicken Stir-Fry