Paige's Favorite Chinese Chicken Casserole
Chinese Chicken Casserole Poultry Low Fat
Last updated 10/4/2011 7:49:20 PM. Recipe ID 8287. Report a problem with this recipe.
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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"
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
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.
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