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Scalloped chicken

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Ingredients/Components

salt - 1/8 tsp
cornstarch - 2 Tbsp
nonfat milk - 1/2 c
dry bread crumbs - 1/2 c
sprigs parsley, finely chopped - 3 item
celery stalk and leaves, finely chopped - 1 item
scallions including tops, finely chopped - 3 item
packaged dressing mix
can low-sodium chicken broth, defatted - 1 1/2
cooked chicken without skin 1 1/2 lb - 3 c
corn-oil margarine, melted - 1 Tbsp

How to make scalloped chicken:

Heat 1/4 cup water in small skillet over low heat. Add celery, scallions and parsley and cook. Place dressing mix in medium bowl; add vegetables and their cooking liquid plus an additional 3 tablespoons water. Mix lightly with a fork. Spray 9 x 13-inch baking dish with nonstick vegetable coating. Place dressing mix in bottom of dish.

To make sauce, warm chicken broth in saucepan over medium heat. Dissolve cornstarch and milk and add to broth. Cook slowly, stirring occasionally, until mixture thickens slightly. Stir. Pour 1/2 the sauce (about 1 cup) over dressing. Place chicken pieces on top of sauce. Combine bread crumbs with margarine and sprinkle over top. Bake 20 minutes at 375° until crumbs are golden brown and casserole is hot all the way through.

Recipe categories: Chicken, Main dish, Turkey.

Rating:

Average rating: 4, total votes: 6

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