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Paige's Favorite Chinese Chicken Casserole Recipe

Paige's Favorite Chinese Chicken Casserole recipe and other chicken soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Paige's Favorite Chinese Chicken Casserole recipe  PDF


1/4 c Liquid Butter Buds (made
from the mi ) 1 1/4 c Campbell's Healthy Request
fat free chicken broth 1/2 ts Papa Dash lite salt (opt.)
1/4 ts Pepper
1 c Pet evaporated light
skimmed milk 1/4 c ( 1/2 c.) All purpose flour
2 c Cooked, cubed white chicken
meat (without skin) 2 cn (8 oz. ea.) Water chestnuts
sliced rinsed and drained 1 cn Campbell's 99 fat free
Healthy Request Cream of Chicken soup Pam cooking spray You can use a 16 oz. can of chicken (rinsed and drained) Turn the oven on and set the temperature at 350 degrees. Blend Liquid Butter Buds, 1/4 cup flour, 1/4 cup chicken broth, lite 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 13 inch casserole dish that has been lightly sprayed with Pam Cooking Spray. Cover dish with foil and bake about 25 30 minutes. Serve alone or over fluffy rice or pasta, if desired. Yields: 10 to 12. From: Pam and Paige Mycoskie in Butter Busters Newsletter, Sept/Oct 1995.

Paige's Favorite Chinese Chicken Casserole recipe and other chicken soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
332 people have voted
Last Reviewed on 2018-07-21



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