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Chicken Marsala Casserole

Recipe Introduction


Cooking Light-6/00





List of Ingredients



• 3/4 cup all-purpose flour
  
• 1 (8-ounce) carton low-fat sour cream
  
• 1 cup fat-free milk
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 1 (16-ounce) can fat-free less sodium chicken broth
  
• 1/2 cup Marsala wine
  
• 1/3 cup chopped celery
  
• 1/8 teaspoon cardamom
  
• 1 pound skinned and boned chicken breast, cut in bite-size pieces
  
• 1 (8-ounce) package presliced mushrooms
  
• 2 cups hot cooked angel hair pasta, about 4 ounces uncooked pasta
  
• 1/2 cup (2 ounces) shredded cheddar cheese
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. Lightly spoon flour into dry measuring cup, level off with a knife. Combine the flour and sour cream in a medium saucepan, stirring with a whisk. Add milk, salt, pepper, and chicken broth. Bring to a boil; reduce heat, and simmer for 2 minutes, stirring constantly. Remove from heat.
   
   
3. Place a large nonstick skillet over medium-high heat until hot. Add the wine and the next 4 ingredients, and cook for 10 minutes or until liquid almost evaporates.
   
   
4. Combine the cream sauce, chicken mixture, and pasta; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheese; bake at 350 for 30 minutes.
   
   
5. 336 cal, 9.4g fat, 28.2g pro, 32.9g carb, 69mg chol, 413mg sod.
   
   
6. Servings: 6