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Creamed Chicken over Muffins




Source of Recipe


JoAnna M. Lund






Recipe Introduction


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





List of Ingredients



• 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
  






Instructions



1. 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.
   






Final Comments


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
*************************************************************
204 Calories, 4gm Fat, 21gm Protein,
21gm Carbohydrate, 489mg Sodium,
117mg Calcium, 1gm Fiber
*************************************************************
DIABETIC: 2 Meat, 1 1/2 Starch

"Make a Joyful Table, page 193."