Recipe - Chicken And Vegetable Bake

Three fourths cup Chicken broth
1 cup Thinly cut or sliced up carrots
2 cup Fresh or frozen cut green
beans
1 cup Thinly celery
One fourth teaspoon Poultry seasoning
One fourth teaspoon Salt
1/8 teaspoon Pepper
2 tablespoon Cornstarch
One half cup Skim milk
2 cup Cubed cooked chicken or
turkey
2 tablespoon Dry white wine
One half cup Fine dry bread crumbs
1 tablespoon Margarine; melted

In a medium bring chicken broth to boiling. Add beans, carrots, celery,
poultry seasoning, salt, and pepper. Return to boiling; reduce heat. Cover
and simmer for 5 minutes or till vegetables are crisptender. Do not drain.
In a small mixing bowl stir together cornstarch and milk till smooth. Stir
into vegetable mixture. Cook and stir till thickened and bubbly. Remove
from heat. Stir in chicken or turkey and wine. Pour into a 1One half quart
casserole dish. Combine bread crumbs and margarine. Sprinkle over chicken
mixture. Bake uncovered in a 375 degree oven for 15 to 20 minutes or till
heated through.

Calories265, Protein25g, Carbohydrate20g, Fat9g, Cholestrol63mg,
Sodium487mg, Potassium580mg Posted to Digest eatlf.v097.n193 by Lynn
Rausch lrausc19@starnetinc.com on Jul 30, 1997