Chicken Casserole
2 chicken breast halves -- skinned and boned
2 tablespoons olive oil
2 ribs celery -- finely chopped
1 medium carrot -- chopped
1 small onion -- sliced thin
1/4 teaspoon garlic salt
1/2 teaspoon tarragon
1/2 cup fat-free sour cream
1/2 cup fat-free mayonnaise
1/4 cup white wine or water
1/2 cup slivered almonds -- toasted
1/4 cup bread crumbs
1/8 cup grated parmesan
Dice chicken and poach in just enough water to cover. While chicken is cooking, sauté veggies in oil until carrots just begin to become tender. Sprinkle with garlic salt and tarragon. Drain chicken and toss in a large bowl with sautéed veggies, sour cream, mayo, wine, and almonds. Pour mixture into a buttered 1-1/2 qt. casserole, top with a mixture of the bread crumbs and parmesan, and bake at 350 for 30 minutes. Serves 3-4.
http://groups.yahoo.com/group/a-little-bit-of_everything/
~*Piper*~
2 chicken breast halves -- skinned and boned
2 tablespoons olive oil
2 ribs celery -- finely chopped
1 medium carrot -- chopped
1 small onion -- sliced thin
1/4 teaspoon garlic salt
1/2 teaspoon tarragon
1/2 cup fat-free sour cream
1/2 cup fat-free mayonnaise
1/4 cup white wine or water
1/2 cup slivered almonds -- toasted
1/4 cup bread crumbs
1/8 cup grated parmesan
Dice chicken and poach in just enough water to cover. While chicken is cooking, sauté veggies in oil until carrots just begin to become tender. Sprinkle with garlic salt and tarragon. Drain chicken and toss in a large bowl with sautéed veggies, sour cream, mayo, wine, and almonds. Pour mixture into a buttered 1-1/2 qt. casserole, top with a mixture of the bread crumbs and parmesan, and bake at 350 for 30 minutes. Serves 3-4.
http://groups.yahoo.com/group/a-little-bit-of_everything/
~*Piper*~
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