Scalloped Chicken(Lo-Fat)

• 1 celery stalk (and leaves), finely chopped
• 3 scallions (including tops), finely chopped
• 3 sprigs parsley, finely chopped
• 2 1/2 c. packaged dressing mix
• 1 (14 1/2 oz.) can low-sodium chicken broth, defatted
• 2 Tbsp. cornstarch
• 1/2 c. nonfat milk
• 1/8 tsp. salt
• 3 c. cooked chicken (without skin), cut into bite size pieces
• 1/3 c. dry bread crumbs
• 1 Tbsp. corn oil, melted

1. Heat 1/4 cup water in a small skillet over low heat.
2. Add celery, scallions and parsley; cook 5 minutes.
3. Place dressing mix in medium mixing bowl.
4. Add vegetables and cooking liquid plus an additional 3 tablespoons water; mix lightly with a fork.
5. Spray a 9 x 13-inch baking dish with nonstick vegetable spray.
6. Place dressing mixture in bottom of dish and set aside.

celery, scallions, parsley, packaged dressing mix, chicken broth, cornstarch, nonfat milk, salt, chicken, bread crumbs, corn oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880705 (may not work)