Creamy Chicken-And-Rice Casserole
INGREDIENTS:
Vegetable cooking spray
3 c Chopped leek
2 1/4 lb Chicken thighs, skinned,
-boned, cut into bite-size
-pieces
3 Cloves garlic, minced
4 c Quartered fresh mushrooms,
-(12 ounces)
3 c No-salt low-fat chicken
-broth
1/3 c Chablis or other dry white
-wine
1/2 c All-purpose flour
2 1/2 c 2% low-fat milk
2 tb Medium dry sherry
1/2 ts Salt
1/4 ts Pepper
Vegetable cooking spray
3 c Chopped leek
2 1/4 lb Chicken thighs, skinned,
-boned, cut into bite-size
-pieces
3 Cloves garlic, minced
4 c Quartered fresh mushrooms,
-(12 ounces)
3 c No-salt low-fat chicken
-broth
1/3 c Chablis or other dry white
-wine
1/2 c All-purpose flour
2 1/2 c 2% low-fat milk
2 tb Medium dry sherry
1/2 ts Salt
1/4 ts Pepper
Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add leek, chicken, and garlic, and saute 10 minutes. Add mushrooms, and saute 5 minutes. Add broth and wine; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
Place flour in a small bowl. Gradually add milk, stirring with a wire whisk until well blended; add to soup. Cook over medium heat 10 minutes or until thickened, stirring constantly. Stir in sherry, salt, and pepper. Yield: 9 cups (serving size: 1-1/2 cups).
Per serving: 302 Calories; 16g Fat (50% calories from fat); 23g Protein; 13g Carbohydrate; 81mg Cholesterol; 747mg Sodium
NOTES : Substitute 1-1/4 pounds skinned, boned chicken thighs, if desired.
Place flour in a small bowl. Gradually add milk, stirring with a wire whisk until well blended; add to soup. Cook over medium heat 10 minutes or until thickened, stirring constantly. Stir in sherry, salt, and pepper. Yield: 9 cups (serving size: 1-1/2 cups).
Per serving: 302 Calories; 16g Fat (50% calories from fat); 23g Protein; 13g Carbohydrate; 81mg Cholesterol; 747mg Sodium
NOTES : Substitute 1-1/4 pounds skinned, boned chicken thighs, if desired.