This is my version of
Nadine's recipe that I didn't have a chance to make with the turkey because there just wasn't enough so today I made it with chicken.
Ingredients
2 pound(s) roasted skinless boneless chicken breast, cooked and cut into chunks
1 pound(s) uncooked baby carrots, sliced
1 large uncooked onion, diced
1 cup fat-free, chicken broth
6 oz cooked, portabella mushrooms
2 Tbsp butter
4 Tbsp all-purpose flour
1/2 cup(s) fat-free skim milk
2 teaspoons curry powder or to taste
2 teaspoons dried dill or to taste
1 package of 10 Homestyle Biscuits - 100 cal for 2
Directions
Preheat oven to 350º.
In a large glass bowl, covered with plastic wrap, no water added, microwave the carrots and onions on high for 4 minutes, stir, then microwave for an additional 4 minutes. Add mushrooms and microwave for 4-6 more minutes.
To make the roux put the flour and butter in a pot over medium heat, and using a whisk, stir until you end up with a thick paste. With a whisk, add the chicken broth and stir until you have a thick sauce. Add the milk and continue stirring. Add the curry powder and dill to taste and to get a nice golden yellow colored sauce.
Mix the cooked veggies and gravy with the cooked chicken, and pour mixture into a casserole dish. Cook 1/2 hour then
place biscuits on top and cook for another 15 minutes or until golden brown.
10 servings @ 6PP
