Chicken & wine casserole - butter busters^

1 servings

Ingredients

Quantity Ingredient
4 cups Cooked white chicken meat, cut into pieces
¼ cup Fatfree chicken broth
1 large Onion, sliced
1 large Carrot, sliced
1 each Stalk celery, sliced
1 can (16oz) Italian tomatoes, undrained
1 each Tb Dried basil leaves
1 each Tb Dried oregano leaves
½ teaspoon Lite salt, optional
¼ teaspoon Cinnamon
⅛ teaspoon Ground pepper
4 eaches Whole cloves
¼ pounds Fresh mushrooms, washed and sliced
1 each Tb Flour
½ cup Dry white wine or white cooking wine
2 eaches Tb Water

Directions

YIELD: 6 SERVINGS

Heat chicken broth in a Dutch oven. Saute onion, carrot and celery until onion is golden, about 5 minutes. Add tomatoes, basil, oregano, lite salt, cinnamon, pepper and cloves; mix well, mashing tomatoes with a fork. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes. Add chicken and wine; simmer, covered, 50-60 minutes or until chicken is good and tender. Add mushrooms and cook uncovered 10 minutes longer. heat oven to F. Remove chicken to a shallow 2½-qt.

casserole that has been sprayed with Pam. Dissolve flour in water; stir into sauce. Bring to a boil; stirring until thickened. Pour over chicken, bake, uncovered, 15-20 minutes until bubbly. Per serving: 210 cal., 4g fat (17%), 68 m chol., 2g fiber, 26g pro., 12g carb., 278mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 03-05-95

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