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Beef and cabbage pita
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| INGREDIENTS | |
| 2 cups | Green Giant® Select® frozen broccoli florets |
| 2 tablespoons | butter |
| margarine, alternative | |
| 1/2 cup | sliced celery |
| 1/2 cup | chopped carrot |
| 1 medium | onion, chopped |
| 1 teaspoon | chopped fresh thyme |
| 1/4 teaspoon | dried thyme leaves, alternative |
| 1/4 cup | all-purpose flour |
| 1 1/2 cups | milk |
| 1 can (10 1/2 oz) | condensed chicken broth |
| 2 cups | diced cooked chicken |
| 1 cup | shredded American or Cheddar cheese, (4 oz) |
DIRECTIONS
1 Cook broccoli as directed on package. Drain.
2 Meanwhile, in 4-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and thyme; cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
3 Stir in flour until well blended. Add milk and broth; cook until mixture boils and thickens, stirring constantly.
4 Stir in chicken and cooked broccoli; simmer about 5 minutes, stirring occasionally, until hot. Add cheese; stir until melted.
Fresh broccoli can be used in place of frozen broccoli. Use 2 cups fresh broccoli florets, and cook them for 5 minutes in boiling water.
Serve sourdough bread or rolls and sliced tomatoes and cucumbers with this creamy chowder.
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