Paige's favorite chinese chicken casserole
10 to 12 serv
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Liquid Butter Buds (made from the mix) |
| 1¼ | cup | Campbell's Healthy Request fat-free chicken broth |
| ½ | teaspoon | Papa Dash \"lite\" salt (opt.) |
| ¼ | teaspoon | Pepper |
| 1 | cup | Pet evaporated \"light\" skimmed milk |
| X | Pam cooking spray | |
| ¼ | cup | (-1/2 c.) All-purpose flour |
| 2 | cups | Cooked, cubed white chicken meat (without skin)* |
| 2 | cans | (8-oz. ea.) Water chestnuts; sliced; rinsed and drained |
| 1 | can | Campbell's 99% fat-free Healthy Request Cream of Chicken soup |
Directions
* You can use a 16-oz. can of chicken (rinsed and drained) Turn the oven on and set the temperature at 350 degrees. Blend Liquid Butter Buds, ¼ cup flour, ¼ cup chicken broth, lite salt, and pepper over low heat in a saucepan. Stir and cook until bubbly.
Stir in the rest of the broth and evaporated skimmed milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in Cream of Chicken soup, drained water chestnuts, and cooked cubed chicken. Pour into a 9½- x 13-inch casserole dish that has been lightly sprayed with Pam Cooking Spray. Cover dish with foil and bake about 25-30 minutes. Serve alone or over fluffy rice or pasta, if desired. Yields: 10 to 12. PER SERVING: Calories 157 (16% calories from fat); fat 2.7g; cholesterol 43mg; fiber <1g; protein 18g; carbohydrate 15g; sodium 288mg.
From: Pam and Paige Mycoskie in "Butter Busters Newsletter," Sept/Oct 1995.
Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 11-19-95