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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.
How To make Paige's Favorite Chinese Chicken Casserole's Videos
Cook With Me! (farro and pine nut chard rolls) *plant-based meal idea*
Cook With Me! today, I am making some delicious farro and pine nut chard rolls *plant-based meal idea* enjoy!!!
INGREDIENTS
1 cup farro
1/4 cup pine nuts
1 teaspoon lemon zest
1 teaspoon nutritional yeast
1 tablespoon olive oil
1 tablespoon lemon juice
8 chard leaves
2 cups marinara sauce
s&p for taste
INSTRUCTIONS
Preheat oven to 350 and cook farro. Stir in pine nuts, lemon zest, nutritional yeast, olive oil, lemon juice, S&P with farro. Remove stems of chard leaves (you should have two now from each leaf) and place them in a large bowl. Cover them with boiling water and let sit for 5 mins. Place about 1/2 cup of marinara sauce on the bottom of your baking dish. Take one of the trimmed chard segments and spoon in about 2/3 tablespoons of the farro mixture. Roll the chard up and place in the baking dish, seam side down. Repeat with all the remaining farro filling and chard. After filling the baking dish, cover the rolls with remaining marinara sauce. Then pour about 1/2 cup of water over the rolls. Cover the baking dish with foil, and place it in the oven for about 30 mins.
SAUCE INGREDIENTS + INSTRUCTIONS
1/4 cup olive oil
s&p for taste
5 minced garlic cloves
1/2 teaspoon chili flakes
1/4 teaspoon dried oregano
1 can (28 oz) crushed tomatoes
1 cup of water or vegetable stock
6 whole fresh basil leaves + extra to garnish
(Heat olive oil then add garlic and sauté for about 30 secs. Add in chili flakes and oregano, stir. Add in tomatoes and veggie stock, stir and bring to a boil. Let sauce then simmer for about 30 mins then add in basil)
THINGS MENTIONED
The First Mess Cookbook:
MUSIC
Epidemic Sound:
Business email: paige@engagedinfluencers.com
RESOURCES
(petitions, donate, numbers to text/call, etc.):
List of Anti-Asian Violence Resources:
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Where to donate:
Make sure you're registered to vote if you can:
Follow me on Instagram: @PaigeSecosky
My film account: @pscandids (
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↝LIQUID I.V. code - PAIGESECOSKY (25% off & free shipping):
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↝THRIVE MARKET 25% off your first order:
↝SAKARA $50 credit (plant-based food subscription):
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FAQ;
-How old are you?
22 (when posted)
-Where are you from?
Pittsburgh, PA but I currently live in NYC!
-What university did you graduate from?
LIM College
-How tall are you?
5'4
Disclaimer: This video is not sponsored. Some of the links shared are affiliate links, and I may earn a small commission from any purchases made. All opinions are my own!
Simple Air Fryer Curry | Delicious
Today on the Old Food Guy daily cooking show i make a simple curry in an air fryer.
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