Paige's Favorite Chinese Chicken Casserole
Yield
10 to 12 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
buds, liquid , (made from the mix) |
|
| 1 ¼ | cups |
chicken broth
fat free |
|
| ½ | teaspoon |
salt
light (optional) |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
milk, skim, evaporated
light |
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | cups |
chicken
white meat (without skin), cooked, cubed |
|
| 2 | cans |
water chestnuts
rinsed and drained |
*
|
| 1 | can |
soup, cream of chicken
fat free |
|
| 1 | X |
nonstick cooking spray
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
buds, liquid , (made from the mix) |
|
| 296 | ml |
chicken broth
fat free |
|
| 2.5 | ml |
salt
light (optional) |
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
milk, skim, evaporated
light |
|
| 59 | ml |
all-purpose flour
|
|
| 473 | ml |
chicken
white meat (without skin), cooked, cubed |
|
| 2 | cans |
water chestnuts
rinsed and drained |
*
|
| 1 | can |
soup, cream of chicken
fat free |
|
| 1 | X |
nonstick cooking spray
|
* |
Directions
- You can use a 16-oz. can of chicken (rinsed and drained) Turn the oven on and set the temperature at 350℉ (180℃).
Blend Liquid Butter Buds, ¼ cup flour, ¼ cup chicken broth, light 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 cooking spray.
Cover dish with foil and bake about 25 to 30 minutes.
Serve alone or over fluffy rice or pasta, if desired.
