You may also like
Categories:
margarine mushrooms onion chicken all-purpose flour chicken broth nonfat milk egg buttermilk baking mix
Viewed: 22 - Published at: 7 years agoIngredients
- 2 tsp. margarine
- 1 c. each sliced mushrooms and broccoli florets
- 1/2 c. each diced onion and sliced carrots
- 1/4 lb. cooked, skinned and boned chicken, cubed
- 1 tsp. all-purpose flour
- 1/2 c. canned ready to serve low sodium chicken broth
- 1 c. skim or nonfat milk
- 1 egg white
- 1/3 c. plus 2 Tbsp. buttermilk baking mix
Method
- In a 9-inch nonstick skillet, melt margarine. Add vegetables and saute over medium heat until carrots are tender-crisp, 2 to 3 minutes. Add chicken and stir to combine. Sprinkle flour over vegetables and chicken mixture. Stir quickly to combine. Cook, stirring constantly, for 1 minute. Continue to stir.
- Gradually add broth; bring mixture to a boil. Reduce heat to low and let simmer until mixture thickens, about 5 minutes. Preheat oven to 350°.
