Chicken à la King Express
Makes 4 servings
|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|
|1/4||teaspoon white pepper|
|2||English muffins, halved|
- 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.
- 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.
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||20 %|
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