Chicken à la King Express

Chicken à la King Express Photo
Chicken à la King Express

YIELD Makes 4 servings
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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.
This recipe appears in: Chicken
NUTRITIONAL INFORMATION:
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

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