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Serves 4
1 cup fat-free, low-sodium chicken broth
2 medium red potatoes, diced
1/2 cup baby carrots
1/4 teaspoon pepper
1/2 cup sugar snap peas
10 3/4 ounces light condensed cream of chicken soup, undiluted
1 cup cooked cubed chicken breast
1/2 cup fat-free half and half
1/4 cup grated Parmesan cheese
4 slices of any Mrs Baird's wheat bread, cut diagonally
into triangles
Vegetable oil spray
1/2 teaspoon paprika
Preheat oven to 350°F.
In a medium saucepan bring chicken broth, red
potatoes, carrots, and pepper to a simmer over medium-high
heat. Reduce heat to medium low and simmer covered for 10 minutes,
or until vegetables are tender. Add sugar snap peas and simmer
covered for 1 minute or until they are tender-crisp. Remove
from heat and stir in cream of chicken soup, chicken, fat-free
half and half, and grated Parmesan cheese. Pour mixture into
a 1 quart baking dish, sprayed lightly with vegetable oil spray.
Place triangles of the bread in a decorative pattern on top of the casserole and spray top surface with vegetable oil spray. Sprinkle paprika on surface of bread. Bake for 30 minutes, or until mixture is warmed through and bread is toasted (you may place a piece of aluminum foil lightly on the top of the casserole near the end of cooking time if the bread slices brown too quickly. Serve warm.
Notes: You may wish to toast extra slices of bread to use as dippers for the creamy sauce from the casserole!
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