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11/19/08 11:09 A

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Creamed Chicken over Muffins
JoAnna M. Lund

If you're having some friends over for lunch or a card party, this American classic will encourage reminiscing about old times. It's simple, it's luscious, and it's soothing in a way that makes us feel comforted. Use your prettiest dishes, make a pitcher of iced tea, and bring out the scrapbooks!
Serves 4

1/2 cup finely chopped celery
1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
1 1/2 cups (8 ounces) diced cooked chicken breast
2 teaspoons dried onion flakes
1/4 cup (one 2-ounce jar) chopped pimiento, drained
1/8 teaspoon black pepper
2 English muffins, split and toasted

In a medium saucepan sprayed with butter-flavored cooking spray, saute celery for 6 to 8 minutes or until tender. Add mushroom soup, chicken, onion flakes, pimiento, and black pepper. Mix well to combine. Lower heat and simmer for 6 to 8 minutes, or until mixture is heated through, stirring occasionally. For each serving, place 1 muffin half on a plate and spoon about 1/2 cup chicken mixture over top.

HINT: If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

Each serving equals:
HE: 2 Protein, 1 Bread, 1/4 Vegetable, 1/2 Slider, 1 Optional Calorie
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204 Calories, 4gm Fat, 21gm Protein,
21gm Carbohydrate, 489mg Sodium,
117mg Calcium, 1gm Fiber
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DIABETIC: 2 Meat, 1 1/2 Starch

"Make a Joyful Table, page 193."



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