I am fascinated by your column and have clipped almost every recipe. Now I have an absolutely great dish that I would love to have you lighten up.It contains two cans cream of chicken soup, one can cream of celery soup; one cup mayonnaise, one-third cup fresh lemon juice; one-half teaspoon lemon pepper, one 8-ounce package of Velveeta; 6-8 chicken breasts, cooked and sliced; two 14-ounce cans artichoke hearts (drained), four tablespoons of butter, one cup of soft bread crumbs; one and one-half teaspoons of lemon rind, and one-fourth teaspoon each of garlic powder, salt, black pepper. - Gratefully, Margret Ostrow, Ft. Lauderdale, Fla.
I'm delighted you are enjoying my column!
I'm also happy to inform you that you will be pleased with my version of Ann Coffin's Artichoke/Chicken Casserole. It requires some extra cooking to make the sauce, since I avoid canned soups whenever possible. However, if you organize your time in the kitchen properly it really takes only a little more effort and the rewards are enormous.
- EACH SERVING contains approximately: Original Recipe: 540 calories; 107 mg cholesterol; 35 gm fat; 1,414 mg sodium. Revised Recipe: 425 calories; 80 mg cholesterol; 23 gm fat; 620 mg sodium.- Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 18 cookbooks.
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Jeanne's Artichoke/Chicken Casserole
5 tablespoons corn-oil margarine
9 tablespoons unbleached flour
2 cups defatted chicken stock
1 1/4 cups non-fat milk
1/4 teaspoon salt (omit if using salted stock)
Dash each garlic powder and black pepper
6 to 8 chicken breasts, cooked, skinned and sliced (51/2 cups)
1/4 cup chopped celery
8 ounces reduced-fat Cheddar cheese, grated
1/2 cup reduced-fat mayonnaise
1/3 cup fresh lemon juice
1/2 teaspoon lemon pepper
2 (14-ounce) cans artichoke hearts, drained and sliced
1 cup soft bread crumbs
1 1/2 teaspoons lemon rind
1/4 teaspoon EACH garlic powder, salt and black pepper
Melt 3 tablespoons margarine in large saucepan. Add the flour and stir over medium heat for 1 minute; do not brown. Add stock and milk and stir with wire whisk until mixture comes to a boil. Add salt, dash EACH of garlic powder and pepper. Chop 1/2 cup of the chicken and add it along with the chopped celery. Cook 1 minute more.
To sauce mixture add cheese, mayonnaise, lemon juice and lemon pepper, and cook until cheese melts and sauce is well-blended. Spray a 3-quart casserole with non-stick vegetable spray and layer ingredients as follows: chicken, artichokes, sauce; repeat.
Saute crumbs in remaining 2 tablespoons corn-oil margarine. Stir in lemon rind and 1/4 teaspoon EACH garlic powder, salt and black pepper. Bake casserole for 30 minutes in preheated 350 F oven. Serves 10.