| Prep Time | 25 Minutes |
| Cook Time | 25 Minutes |
| Servings | Serves |
Ingredients
- 1 bag Frozen Cooked Meatballs thawed, 16 oz
- 1/2 cup Chive and Onion Cream Cheese 4 oz, from 8-oz tub
- 1 cup Chicken Sroth from 32-oz carton
- 24 oz Frozen Garden Vegetable Medley
Ingredients
| |
Instructions
- In 12-inch non-stick skillet, cook meatballs over medium heat 5 to 7 minutes, stirring occasionally, until browned on all sides.
- Add cream cheese spread and chicken broth. Heat to simmering. Cook uncovered over medium heat 7 to 10 minutes, stirring occasionally, until sauce begins to thicken.
- Meanwhile, cook vegetables as directed on bags. Stir in just before serving.
Recipe Notes
Soft, seasoned, spreadable cheese, found in the refrigerated specialty cheese section of the grocery store, adds nice depth of flavour and creaminess. Use this in place of cream cheese spread, if desired. Sauce tends to thicken as it stands; add additional chicken broth to thin out as necessary.
Source : https://www.pillsbury.com/recipes/creamy-meatball-and-garden-vegetable-skillet/ffc015b8-7c11-4d0a-84f9-68841ae51049
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