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Full Online Book HomeLearning KitchenPoultry - Chicken Casserole - Chicken Marsala Casserole
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Poultry - Chicken Casserole -  Chicken Marsala Casserole Post by :lacresta Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2791

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Poultry - Chicken Casserole - Chicken Marsala Casserole

3/4 cup all-purpose flour
1 (8-ounce) carton low-fat sour cream
1 cup fat-free milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) can fat-free less sodium chicken broth
1/2 cup Marsala wine
1/3 cup chopped celery
1/8 teaspoon cardamom
1 pound skinned and boned chicken breast, cut in bite-size pieces
1 (8-ounce) package presliced mushrooms
2 cups hot cooked angel hair pasta, about 4 ounces uncooked pasta
1/2 cup (2 ounces) shredded cheddar cheese


Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cup, level off with a knife. Combine the flour and sour cream in a medium saucepan, stirring with a whisk. Add milk, salt, pepper, and chicken broth. Bring to a boil; reduce heat, and simmer for 2 minutes, stirring constantly. Remove from heat.

Place a large nonstick skillet over medium-high heat until hot.
add the wine and the next 4 ingredients, and cook for 10 minutes or until liquid almost evaporates.

Combine the cream sauce, chicken mixture, and pasta; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheese; bake at 350 for 30 minutes.

336 cal, 9.4g fat, 28.2g pro, 32.9g carb, 69mg chol, 413mg sod.

Source: Cooking Light-6/00
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