| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Chinese |
Main dish, Poultry, Low-fat |
10 |
To 12 serv |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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