How To make Paige's Favorite Chinese Chicken Casserole

1/4 c Liquid Butter Buds (made
-from the mix) 1 1/4 c Campbell's Healthy Request
-fat-free chicken broth 1/2 ts Papa Dash "lite" salt (opt.)
1/4 ts Pepper
1 c Pet evaporated "light"
-skimmed milk 1/4 c (-1/2 c.) All-purpose flour
2 c Cooked, cubed white chicken
-meat (without skin)* 2 cn (8-oz. ea.) Water chestnuts;
-sliced; rinsed and drained 1 cn Campbell's 99% fat-free
-Healthy Request Cream of -Chicken soup X Pam cooking spray * You can use a 16-oz. can of chicken (rinsed and drained) Turn the oven on and set the temperature at 350 degrees. Blend Liquid Butter Buds, 1/4 cup flour, 1/4 cup chicken broth, lite salt, and pepper over low heat in a saucepan. Stir and cook until bubbly. Stir in the rest of the broth and evaporated skimmed milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in Cream of Chicken soup, drained water chestnuts, and cooked cubed chicken. Pour into a 9.5- x 13-inch casserole dish that has been lightly sprayed with Pam Cooking Spray. Cover dish with foil and bake about 25-30 minutes. Serve alone or over fluffy rice or pasta, if desired. Yields: 10 to 12. From: Pam and Paige Mycoskie in "Butter Busters Newsletter," Sept/Oct 1995.