Chicken And Potato Casserole
|Cooked white chicken||2 Pound, boned and skinned, chopped|
|Fat-free chicken broth||2 Tablespoon|
|Canned sliced mushrooms||16 Ounce, drained, rinsed (Two 8 Ounce Cans)|
|White onions||8 Small, peeled|
|Green pepper||2⁄3 Cup (10.67 tbs), chopped|
|Garlic||1 Clove (5 gm), crushed|
|Lite salt||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon|
|Burgundy/Red cooking wine||2 Cup (32 tbs)|
|Canned fat-free chicken broth||1 Cup (16 tbs)|
|New potatoes||8 Small, scrubbed|
|Chopped parsley||2 Tablespoon|
In a large non-stick skillet in 2 Tbs.chicken broth, saute white onions until nicely browned.
Remove and set aside with cooked chicken.
Add green pepper and garlic to skillet and saute 2 minutes.
Add more chicken broth if necessary.
Stir in flour, salt, thyme, and pepper.
Return to heat and cook, stirring constantly, until flour is browned, about 3 minutes.
Gradually stir in Burgundy and 1 cup chicken broth.
Bring to a boil, stirring constantly.
Remove from heat.
Stir in chicken, mushrooms, and onions.
Refrigerate, covered overnight.
Next day: Preheat oven to 400°F.
Add scrubbed potatoes to chicken mixture.
Bake, uncovered, about 1 hour and 50 minutes, or until chicken and potatoes are tender.
Garnish with parsley.