Chicken And Vegetable Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Chicken broth |
| 1 | c | Thinly sliced carrots |
| 2 | c | Fresh or frozen cut green |
| beans | ||
| 1 | c | Thinly celery |
| 1/4 | t | Poultry seasoning |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 2 | T | Cornstarch |
| 1/2 | c | Skim milk |
| 2 | c | Cubed cooked chicken or |
| turkey | ||
| 2 | T | Dry white wine |
| 1/2 | c | Fine dry bread crumbs |
| 1 | T | Margarine, melted |
INSTRUCTIONS
In a medium bring chicken broth to boiling. Add beans, carrots, celery, poultry seasoning, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 5 minutes or till vegetables are crisp-tender. Do not drain. In a small mixing bowl stir together cornstarch and milk till smooth. Stir into vegetable mixture. Cook and stir till thickened and bubbly. Remove from heat. Stir in chicken or turkey and wine. Pour into a 1-1/2 quart casserole dish. Combine bread crumbs and margarine. Sprinkle over chicken mixture. Bake uncovered in a 375 degree oven for 15 to 20 minutes or till heated through. Calories-265, Protein-25g, Carbohydrate-20g, Fat-9g, Cholestrol-63mg, Sodium-487mg, Potassium-580mg Posted to Digest eat-lf.v097.n193 by Lynn Rausch <lrausc19@starnetinc.com> on Jul 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 7654
Calories From Fat: 4900
Total Fat: 552.4g
Cholesterol: 2176.8mg
Sodium: 22584mg
Potassium: 3334.7mg
Carbohydrates: 222g
Fiber: 42.8g
Sugar: 23.9g
Protein: 471.4g