Ingredients:
1 package (10-oz) frozen mixed vegeta, bles
2 1/2 to 4-lb. broiler-fryer chicken
1 tsp bouquet sauce
2 cup (4-oz.) cooked egg noodles
1 can (10 3/4-oz) cream of celery soup
1/4 cup finely chopped onion
2 tbsp milk
1 tsp instant chicken bouillon
1/4 tsp dry mustard
1/4 tsp salt
1 dash pepper
Instructions:
Chicken cooking time: 11 to 13 1/2 minutes per pound.
Defrost vegetables in package at High, for 2 1/2 to 4 1/2 minutes. Set
aside. Place chicken in 3-qt casserole breast side down. In custard
cup, melt butter at High for 20 to 45 second. Add bouquet sauce.
Brush back of chicken with half of butter mixture. Microwave at High
for first 3 minutes. Reduce power to 50% (Medium). Microwave for
remainder of first half of cooking time. While chicken is
microwaving, combine remaining ingredients in small bowl.
After half of total time, drain fat from casserole. Turn chicken
breast side up, brush with butter sauce mixture. Arrange noodle
mixture around the chicken. Microwave for remaining time, or until
chicken is tender, and legs move freely. Stir noodle mixture before
serving.
Serves 4 to 6.
Posted by Stephen Ceideburg; January 28 1991.
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
Microwave Casseroled Chicken Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
