Paige's Favorite Chinese Chicken Casserole
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]s6+fmBQ~qNIi6D,`HP](Yv "<{::5qd}tȲ}OMIJ"Y{. hU^*]A8d 9 孚coZ(MdV=xzݭ7\HwrLcR)zX5"xwr#n()];7 r랋頯V\ E'g܃huJ+x"z{S! baf~,>R 會lgA,LBN϶\qxvJ31?hZRFpюe=Vpp V…" ?JwU:ȕyns@5T|qe/B'LGO0Uzq{5q&ӀVoqdz r?@$Njܔ'Vbb@M*2:}yȯ.n/b{@%Sʐ}(-Y?"痶} đ2_`otXHc8y0At <0rr!2V CpduTNev}hE+қlj1 Kq2R1aSe{FmHMߞ?uzʹ X=p{7:=pq> |7CLqI,8+98%KuDcp?`z-weEP%洀 '39''cZͮxJ7?Ti2B5ŔD@>ц&$WMFb ^^SzZU(WJ\Іte2u YBȋa@7<]ʩT."[ڴ, U, .XTR?%|q~5iNaIwyONdǿ6'JyJ-jhPɌI d(1{pGK9ڞ1+=Xعe5WI`Bg$jJ|frF5_OՆmLH֢*DoE'<:-8u9V]` 0\,A :Q'ӹ?.K_9ftimIY Ⱥe%.lqJtk6%HJx㹴ys·`Fѓ F ]{ζ#ܨ:[Ǯqt&SjzE{>lU3~,(Pu,f%ܨmr [j7Rhd6'}K52s]dTuJUγC-vkq% f4iJw0L󲚃ep%gYMA^EY_bW}ivg_-#ZjBכ)N$ ò\TG~DG4 n&)|хU)Y0s,p_dς2 ]ZRL},yݖץ HBN+ Nб̝ېogD4W)d+ST|Zwd\)@99U2U $5;uVV1B2ahK"Ev*`;-7b;*t d[ iڃH ^z| sZa'ض끴vAb| vN}=#ʈok ZA$dЫ\rooVql#][o\| neU/f/Ih N'O[ٮRMUjd.>\:;(9\6lv7q9UhOmons-‡p鮡#AxxƦ؃97!/ u  `c$tlN ȍt=,he;DQ "5!,tm S>d~Qu4 #!Z2̤NNۼvtNԄ4Rk"<>E 46тg-\%D1o䟨DIeꦅ=p 2"'aHř*8ՙ>jpU\Ĩ3ÀTuiKMc8,pY[FzaDCLsZƤdHQH&p<H i<ǃ(#1l*W-(#;'>u3\=PG +_FQ/lD1!1bPgL\ ADLCl9YǴ} aQfϗ+3y%ԹyNgvj:Z6ϩl)w͝n%nݱi}Ga[ va͞p;mUjxOrV{NƢjuELέ74뉛m/W\0m qe_ϴzÔfmieZn|3U-h?=Jo
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"
           -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. 




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Recipe ID 8287 (Apr 03, 2005)

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