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Chicken à la King Express
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Chicken à la King Express
Yield: Makes 4 servings
Ingredients:
3
boneless skinless chicken breasts, cooked and diced
1
can (10-3/4 ounces) reduced-fat condensed cream of celery soup
1/2
cup sliced green onions
1/2
cup sliced mushrooms
2
tablespoons low-fat (1%) milk
1
clove garlic, minced
1/2
teaspoon salt
1/4
teaspoon white pepper
2
English muffins, halved
Preparation:
1.
Preheat oven to 450°F. Combine chicken, soup, green onions, mushrooms, milk, garlic, salt and pepper in medium bowl; mix well. Spray 4 (6-ounce) custard cups with nonstick cooking spray; place equal portions of chicken mixture in each cup. Top with English muffin halves, split sides down.
2.
Place custard cups on baking sheet; bake 13 to 15 minutes or until muffins are golden brown and chicken mixture is hot and bubbly. Invert custard cups onto serving dishes.
Nutritional Information:
| Serving Size: | |
| Sodium | 1,044 mg |
| Protein | 23 g |
| Fiber | 2 g |
| Carbohydrate | 22 g |
| Cholesterol | 55 mg |
| Saturated Fat | 2 g |
| Total Fat | 5 g |
| Calories from Fat | 20 % |
| Calories | 228 |
Dietary Exchange:
| Meat | 2 |
| Starch | 1-1/2 |
This recipe appears in: Chicken
