Home - By Category - Recipe - Main Dish Page 18 | Poultry Page 12 | Low-fat Page 3

Paige's Favorite Chinese Chicken Casserole

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PAIGE'S FAVORITE CHINESE CHICKEN CASSEROLE
 Categories: Main dish, Poultry, Low-fat
      Yield: 10 To 12 serv
 
    1/4 c  Liquid Butter Buds (made
           -from the mix)
  1 1/4 c  Campbell's Healthy Request
           -fat-free chicken broth
    1/2 ts Papa Dash "lite" salt (opt.)
    1/4 ts Pepper
      1 c  Pet evaporated "light"
           -skimmed milk
    1/4 c  (-1/2 c.) All-purpose flour
      2 c  Cooked, cubed white chicken
           -meat (without skin)*
      2 cn (8-oz. ea.) Water chestnuts;
           -sliced; rinsed and drained
      1 cn Campbell's 99% fat-free
           -Healthy Request Cream of
           -Chicken soup
 
        X  Pam cooking spray
  
  * 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, 1/4 cup flour, 1/4 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 9.5- 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. From: Pam and Paige Mycoskie in "Butter
  Busters Newsletter," Sept/Oct 1995.
 
MMMMM

Display Recipe for Import.