Cream of Chicken & Vegetable Soup

Ingredients:

* 1/4 cup (1/2 stick) butter or margarine
* 1/4 cup all-purpose flour
* 1 can (12 fl. oz.) Carnation Evaporated Milk
* 1 package (16 oz.) frozen mixed vegetables, prepared according to package directions
* 2 (about 8 oz. total) boneless, skinless chicken breast halves, cooked and cubed
* 1 can (14.5 fl. oz.) chicken broth
* 1/4 teaspoon onion salt

Directions:
Melt butter in medium saucepan over medium heat. Stir in flour. Gradually stir in evaporated milk. Cook, stirring constantly, until mixture comes to a boil. Add vegetables, chicken, broth and onion salt. Heat through.

NOTE: For a lower-fat version of this recipe, substitute Carnation Evaporated Lowfat Milk and 1 can (14.5 fl. oz.) light or fat-free chicken broth. Proceed as above.

Regards,