Spicy beans and chicken supreme - butter busters^
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Choped onion |
| 2 | cups | Sliced celery |
| 1 | cup | Canned mushrooms, rinsed and drained |
| 1 | can | (14 1/2oz) fatfree chicken broth |
| 1¼ | cup | Evaporated skim milk |
| ½ | teaspoon | Garlic powder |
| 4 | teaspoons | DRY Butter Buds (level) |
| 2 | eaches | Tb cornstarch |
| ¼ | cup | Sherry or cooking sherry |
| 1 | cup | Nonfat sour cream |
| ½ | teaspoon | Lemon pepper |
| ¼ | teaspoon | Celery salt |
| 1 | can | Ranch style beans, undrained |
| 1 | can | (4oz) chopped green chiles, drained |
| ¼ | teaspoon | Ground pepper |
| 1 | cup | Nonfat cottage or ricotta cheese |
| 1 | cup | Grated nonfat Cheddar or mozzarella cheese |
| 3 | cups | Cubed cooked white meat chicken, skinless |
| 3 | cups | Cooked brown or white rice |
Directions
Preheat oven to 350F. Spray 2 9" casserole dishes with Pam. Saute onion and cel Per serving: 153 cal., 1.2g fat (7%), 18mg chol., 1g fiber, 13g pro., 21g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-25-95