Chicken with Artichokes - Butter Busters^
INGREDIENTS:
1 c Choped onion 1/4 t Celery salt
2 c Sliced celery 1 cn Ranch style beans, undrained
1 c Canned mushrooms, rinsed 1 cn (4oz) chopped green chiles,
-and drained -drained
1 cn (14 1/2oz) fatfree chicken 1/4 t Ground pepper
-broth 1 c Nonfat cottage or ricotta
1 1/4 c Evaporated skim milk -cheese
1/2 t Garlic powder 1 c Grated nonfat Cheddar or
4 t DRY Butter Buds (level) -mozzarella cheese
2 ea Tb cornstarch 3 c Cubed cooked white meat
1/4 c Sherry or cooking sherry -chicken, skinless
1 c Nonfat sour cream 3 c Cooked brown or white rice
1/2 t Lemon pepper
1 c Choped onion 1/4 t Celery salt
2 c Sliced celery 1 cn Ranch style beans, undrained
1 c Canned mushrooms, rinsed 1 cn (4oz) chopped green chiles,
-and drained -drained
1 cn (14 1/2oz) fatfree chicken 1/4 t Ground pepper
-broth 1 c Nonfat cottage or ricotta
1 1/4 c Evaporated skim milk -cheese
1/2 t Garlic powder 1 c Grated nonfat Cheddar or
4 t DRY Butter Buds (level) -mozzarella cheese
2 ea Tb cornstarch 3 c Cubed cooked white meat
1/4 c Sherry or cooking sherry -chicken, skinless
1 c Nonfat sour cream 3 c Cooked brown or white rice
1/2 t Lemon pepper
Preheat oven to 350F. Spray 2 9" casserole dishes with Pam. Saute onion and cel Per serving: 153 cal., 1.2g fat (7%), 18mg chol., 1g fiber, 13g pro., 21g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
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