Wednesday, April 20, 2011


This recipe goes together quickly and bakes in a half hour. This recipe is a great way to use left-over chicken (or turkey). Don't have any leftovers? No problem. Purchase a deli roasted chicken and pull the meat off the bones or buy thick sliced chicken at the deli and dice. This dish may be prepared ahead of time, covered and refrigerated. When ready, remove from fridge and bake for an extra 5 minutes or so, if necessary to heat through.

2 tbsp butter
1 cup celery
1 small onion, chopped
1 small green bell pepper, diced or thinly sliced
1 small can mushroom stems and pieces, drained
3 tbsp cornstarch
1/4 tsp black pepper
1/2 tsp salt
1/2 cup chicken broth
1 1/2 cups low-fat milk
2 cups diced or shredded cooked chicken
1 can bean sprouts, drained
2 tbsp low-sodium soy sauce
1/2 cup chow mein noodles

In a medium skillet, melt butter and saute the celery, onion, and bell pepper for 5 minutes. Add the drained mushrooms a couple of minutes before done. Add the cornstarch while stirring. Gradually stir in the chicken broth and the milk. Add the soy sauce, salt, and pepper; continue to cook until slightly thickened.

In a buttered 1 1/2-quart casserole dish, alternate layers of chicken, bean sprouts, and the sauce, using half of each per layer. Sprinkle the chow mein noodles over the top.

Bake casserole at 350 degrees for 30 minutes.

Serves 4 to 6.

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