Chicken and wine casserole - butter busters^
6 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
Heat chicken broth in a Dutch oven. Saute onion, carrot and celery until onion Per serving: 210 cal., 4g fat (17%), 68mg chol., 2g fiber, 26g pro., 12g carb., Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-25-95
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