Chicken Casserole
#1443 - 02/26/03 07:33 AM
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Does anyone have a good, quick and easy chicken casserole recipe? Most of the low fat recipes I have found online have the "cream of" soups that I can not tolerate.
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There's a chicken pot pie recipe going out in the email IBS newsletter tomorrow (you'll get a copy). Don't know if that fits the bill exactly as a casserole.
Another idea is to use one of the recipes you have but substitute for the canned "cream of" soup. Use a small (9-11 oz. pckg.) of drained silken tofu, whirl it in a food processor or blender with some very finely diced and sauteed till tender onions, celery, mushrooms. You could also add a bit of cooked skinless white chicken meat if you're replacing a cream of chicken soup. You'll end up with a thick spread that works beautifully instead of the soup - just thin it with plain soy milk when you make the casserole (usually the recipe will tell you to thin with dairy milk - use the same quantity of soy). Oh - and add plenty of salt and pepper to taste, because your tofu mix will be salt-free whereas the canned soups are sky high in sodium.
Best,
Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Earlier, right when this board began, I posted a "Chicken or Tuna Noodle Casserole." I don't know how to link to it but do a search and it should come up. Best of luck.
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