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Paige's favorite chinese chicken casserole
Artist: _ Yield: 10
Categories: Asian, Casseroles, Chicken, Chinese, Entrees, Ethnic, Poultry Rating: no rating.
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Ingredients:
1/4 cupLiquid Butter Buds (made
-from the mix)
1 1/4 cupCampbell's Healthy Request
-fat-free chicken broth
1/2 tspPapa Dash "lite" salt (opt.)
1/4 tspPepper
1 cupPet evaporated "light"
-skimmed milk
1/4 cup(-?c.) All-purpose flour
2 cupCooked, cubed white chicken
-meat (without skin)*
2 can(8-oz. ea.) Water chestnuts
-sliced, rinsed and drained
1 canCampbell's 99% fat-free
-Healthy Request Cream of
-Chicken soup
Procedures:
1X pam cooking spray
2* you can use a 16-oz.
3Can of chicken (rinsed and drained)
4turn the oven on and set the temperature at 350 degrees.
5Blend liquid butter buds, ?cup flour, ?cup chicken broth, lite salt, and pepper over low heat in a saucepan.
6Stir and cook until bubbly.
7Stir in the rest of the broth and evaporated skimmed milk.
8Heat to boiling, stirring constantly.
9Boil and stir one minute.
10Stir in cream of chicken soup, drained water chestnuts, and cooked cubed chicken.
11Pour into a 9.5- x 13-inch casserole dish that has been lightly sprayed with pam cooking spray.
12Cover dish with foil and bake about 25-30 minutes.
13Serve alone or over fluffy rice or pasta, if desired.
14Yields: 10 to 12
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