Epona's Chicken Casserole

Recipe Ingredients

2		Chicken breast halves - skinned and boned
2 tablespoons	30ml	Olive oil
2		Celery - finely chopped
1		Carrot - chopped (medium)
1		Onion - sliced thin (small)
1/4 teaspoon	1.3ml	Garlic salt
1/2 teaspoon	2.5ml	Tarragon
1/2 cup	118ml	Fat-free sour cream
1/2 cup	118ml	Fat-free mayonnaise
1/4 cup	59ml	White wine or water
1/2 cup	46g / 1.6oz	Slivered almonds - toasted
1/4 cup	36g / 1.3oz	Bread crumbs
1/8 cup	29ml	Grated parmesan

Recipe Instructions

Dice chicken and poach in just enough water to cover. While chicken is cooking, saute veggies in oil until carrots just begin to become tender. Sprinkle with garlic salt and tarragon. Drain chicken and toss in a large bowl with sauteed veggies, sour cream, mayo, wine, and almonds. Pour mixture into a buttered 1-1/2 qt. casserole, top with a mixture of the bread crumbs and parmesan, and bake at 350 for 30 minutes. Serves 3-4.

The recipe is loosely based on one from "365 Ways to Cook Chicken".

Source:
Elizabeth Powell

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