From Paulette Vickery's Recipe Collection

BB: CHICKEN AND POTATO CASSEROLE

main dish, poultry

2 lb cooked white chicken cubed
2 tablespoon nonfat chicken broth
2 can mushrooms, 8oz each
8 each small white onions, peeled
2/3 cup green pepper, chopped
1 teaspoon minced garlic, in a jar
3 tablespoon flour
1/2 teaspoon light salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cup burgandy, or red wine
1 cup canned nonfat chicken broth
8 each small new potatoes
2 tablespoon chopped parsley

In a large nonstick skillet in 2 tablespoons chicken broth, saute peeled white onions until nicely browned. Remove and set aside with cooked, cubed chicken. Add green pepper and garlic to skillet and saute 2 minutes. Add more chicken broth if necessary. Stir in flour, salt, pepper, thyme. Return to heat and cook stirring constantly until flour is brown, about 3 minutes. Gradually stir in burgandy and 1 cup chicken broth. Bring to a boil stirring constantly. Remove from heat. Stir in chicken, rinsed and drained mushrooms, and onions. Refrigerate covered, over night. Next day, preheat oven to 400 degrees. Add scrubbed potatoes to chicken mixture. Bake uncovered, about 1 hour and 50 minutes, or until chicken and potatoes are tender. Garnish with parsley. Per serving: fat 4 G, cholesterol 76 MG, fiber 2 G, calorries 281, 13 percent from fat, protein 30 G, carbohydrate 19 G, sodium 604 MG.

Yield: 9 servings





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