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Paige's Favorite Chinese Chicken Casserole

---------- Recipe via Meal-Master (tm) v8.02

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

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.


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