Chicken and Wine Casserole - Butter Busters^
INGREDIENTS:
2 lb Cooked white chicken, boned 2 1/2 ea Tb (to 3) flour
-and skinned, chopped 1/2 t Lite salt, optional
2 ea Tb fatfree chicken broht 1/4 t Dried thyme leaves
2 cn (8oz) sliced mushrooms, 1/4 t Pepper
-rinsed and drained 2 c Burgundy or red cooking wine
8 sm White onions, peeled 1 c Fatfree chicken broth
2/3 c Green pepper, chopped 8 sm New potatoes, scrubbed
1 cl Garlic, crushed 2 ea Tb chopped parsley
2 lb Cooked white chicken, boned 2 1/2 ea Tb (to 3) flour
-and skinned, chopped 1/2 t Lite salt, optional
2 ea Tb fatfree chicken broht 1/4 t Dried thyme leaves
2 cn (8oz) sliced mushrooms, 1/4 t Pepper
-rinsed and drained 2 c Burgundy or red cooking wine
8 sm White onions, peeled 1 c Fatfree chicken broth
2/3 c Green pepper, chopped 8 sm New potatoes, scrubbed
1 cl Garlic, crushed 2 ea Tb chopped parsley
In a large nonstick skillet in 2 tablespoons chicken broth, saute onions until Per serving: 210 cal., 4g fat (17%), 68mg chol., 2g fiber, 26g pro., 12g carb., Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
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