Chicken and Potato Casserole(Low-Fat)
Chicken And Potato Casserole(Low-Fat) is an impressive dinner. Made with 2 lb. cooked white chicken, boned, skinned and chopped, 2 tbsp. liquid butter buds, 2 (8 oz.) cans sliced mushrooms, drained, 8 small white onions, peeled and 2/3 c. green pepper, chopped, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
In a large nonstick skillet in 2 tablespoons liquid Butter Buds, saute white onions until nicely browned.
Remove and set aside with cooked chicken.
Add green pepper and garlic to skillet; saute 2 minutes.
Add more liquid Butter Buds, if necessary.
Stir in flour, salt, thyme and pepper.
Return to heat and cook, stirring constantly, until flour is browned, about 3 minutes.
Gradually stir in Burgundy and chicken broth.
Bring to a boil, stirring constantly.
Remove from heat.
Stir in chicken, mushrooms and onions.
Refrigerate, covered, overnight.
π· Perfect Pairings
Complete your meal with these
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