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    Artichoke Chicken Casserole


    Source of Recipe


    Butter Busters

    List of Ingredients




    3 tablespoons liquid butter buds
    1/2 cup flour
    2 cups chicken broth
    1 1/4 cups evaporated milk
    1/4 teaspoon pepper and garlic powder
    5 1/2 cups cooked chicken breast, cut into bite size
    1 cup cheddar cheese grated
    1/2 cup fat free miracle whip
    1/3 cup lemon juice
    1/2 teaspoon lemon pepper
    2 14 oz cans artichoke hearts (drain and chop)
    1/4 cup celery

    TOPPING:
    1 cup crushed wheat crackers
    1 1/2 teaspoons lemon rind, grated
    1/4 teaspoon garlic powder, pepper and salt
    2 tablespoons liquid butter buds
    1 cup cheddar or mozzarella, shredded

    Recipe



    Place 3 Tbl. liquid butter buds in large saucepan. Add flour and stir over low heat 1 minutes (don't brown). Add chicken broth and milk. Bring to boil, stirring with wire whisk constantly. Add pepper and garlic powder. Add 1/2 c. chopped chicken and the celery. Cook one more minutes. Add cheese, mayo, lemon juice and lemon pepper to sauce mixture. Cook till cheese melts and sauce is smooth. Spray a 3 qt. casserole with nonfat cooking spray. Layer the ingredients as follows: chicken, artichoke, sauce, repeat. Saute crushed crackers in remaining liquid butter buds. Stir in grated lemon rind, pepper and garlic powder. Salt and pepper to taste. Sprinkle this mix on top of casserole. Top with remaining grated cheddar. Bake 30 minutes at 350ºF.

 

 

 

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