---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PAIGE'S FAVORITE CHINESE CHICKEN CASSEROLE
  Categories: Main dish, Poultry, Low-fat
       Yield: 10 to 12 serv
  
     1/4 c  Liquid Butter Buds (made
            -from the mix)
   1 1/4 c  Campbell’s Healthy Request
            -fat-free chicken broth
     1/2 ts Papa Dash “lite” salt (opt.)
     1/4 ts Pepper
       1 c  Pet evaporated “light”
            -skimmed milk
     1/4 c  (-1/2 c.) All-purpose flour
       2 c  Cooked, cubed white chicken
            -meat (without skin)*
       2 cn (8-oz. ea.) Water chestnuts;
            -sliced; rinsed and drained
       1 cn Campbell’s 99% fat-free
            -Healthy Request Cream of
            -Chicken soup
  
         X  Pam cooking spray
   
   * You can use a 16-oz. can of chicken (rinsed and
   drained)
   
   Turn the oven on and set the temperature at 350
   degrees.  Blend Liquid Butter Buds, 1/4 cup flour, 1/4
   cup chicken broth, lite salt, and pepper over low heat
   in a saucepan.  Stir and cook until bubbly. Stir in
   the rest of the broth and evaporated skimmed milk.
   Heat to boiling, stirring constantly.  Boil and stir
   one minute.  Stir in Cream of Chicken soup, drained
   water chestnuts, and cooked cubed chicken.  Pour into
   a 9.5- x 13-inch casserole dish that has been lightly
   sprayed with Pam Cooking Spray.  Cover dish with foil
   and bake about 25-30 minutes.  Serve alone or over
   fluffy rice or pasta, if desired.  Yields:  10 to 12.
   From:  Pam and Paige Mycoskie in “Butter Busters
   Newsletter,” Sept/Oct 1995.
  
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