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Creamy Artichoke Chicken Casserole

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  Liquid butter buds 3 Tablespoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Fat free chicken broth 2 Cup (32 tbs)
  Evaporated skim milk 1 1⁄4 Cup (20 tbs)
  Pepper 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Chicken breasts 8 , cooked, skinned and sliced into bite-sized pieces
  Non fat cheddar cheese 1 Cup (16 tbs), grated
  Fat free miracle whip 1⁄2 Cup (8 tbs) (Kraft)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Lemon pepper 1⁄2 Teaspoon
  Canned artichoke hearts 28 Ounce, drained and chopped (Two 14 Ounce Cans)
  Chopped celery 1⁄4 Cup (4 tbs)
  Crushed fat free wheat crackers 1 Cup (16 tbs) (Snack Well'S)
  Grated lemon rind 1 1⁄2 Teaspoon
  Lite salt 1⁄4 Teaspoon
  Liquid butter buds 2 Tablespoon
  Non fat cheddar cheese/Mozzarella cheese 1 Cup (16 tbs), grated

Place 3 Tbs.
liquid Butter Buds into a large saucepan.
Add the flour and stir over low heat for 1 minute.
Do not brown.
Add chicken broth and skim milk.
Bring to a boil stirring with a wire whisk constantly.
Add 1/4 tsp.pepper and 1/4 tsp.garlic powder.
Add 1/2 cup chopped chicken and the chopped celery.
Cook one more minute.
Add cheese, Miracle Whip, lemon juice, and lemon pepper to the sauce mixture.
Cook until cheese melts and sauce is smooth.
Spray a3-qt.casserole dish with a non-fat cooking spray.
Layer the ingredients as follows: chicken, artichokes, sauce; repeat.
Saute crushed wheat crackers in remaining liquid Butter Buds.
Stir in grated lemon rind, 1/4 tsp.pepper, and 1/4 tsp.garlic powder.
Stir in lite salt and pepper to taste.
Sprinkle this mixture over top of casserole.
Top with remaining grated cheddar cheese.
Bake 30 minutes at 350°F.

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Creamy Artichoke Chicken Casserole Recipe