Epona's Chicken Casserole
Yield
3 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
chicken breast halves, boneless, skinless
skinned and boned |
|
2 | tablespoons |
olive oil
|
|
2 | Ribs |
celery
finely chopped |
* |
1 | medium |
carrots
chopped |
|
1 | small |
onions
sliced thin |
|
¼ | teaspoon |
garlic salt
|
|
½ | teaspoon |
tarragon leaves
|
|
½ | cup |
sour cream
fat-free |
|
½ | cup |
mayonnaise, fat free
|
|
¼ | cup |
white wine
|
* |
½ | cup |
almonds
slivered, toasted |
* |
¼ | cup |
bread crumbs
|
|
⅛ | cup |
Parmesan cheese
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
chicken breast halves, boneless, skinless
skinned and boned |
|
3E+1 | ml |
olive oil
|
|
2 | Ribs |
celery
finely chopped |
* |
1 | medium |
carrots
chopped |
|
1 | small |
onions
sliced thin |
|
1.3 | ml |
garlic salt
|
|
2.5 | ml |
tarragon leaves
|
|
118 | ml |
sour cream
fat-free |
|
118 | ml |
mayonnaise, fat free
|
|
59 | ml |
white wine
|
* |
118 | ml |
almonds
slivered, toasted |
* |
59 | ml |
bread crumbs
|
|
3E+1 | ml |
Parmesan cheese
|
Directions
Dice chicken and poach in just enough water to cover.
While chicken is cooking, sauté veggies in oil until carrots just begin to become tender.
Sprinkle with garlic salt and tarragon.
Drain chicken and toss in a large bowl with sautéd veggies, sour cream, mayo, wine, and almonds.
Pour mixture into a buttered 1½ quart casserole, top with a mixture of the bread crumbs and parmesan, and bake at 350℉ (180℃) F for 30 minutes.